Red Roasted Pepper crostini

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You can use what ever type of cheese you have in the refrigerated that you need to get rid of; grated or pieces as long as it melts nicely. The salty sheep's milk cheese against the sweet roasted flavor of the pepper is superb yet simple. A quick and easy appetizer, just open a jar, assemble and presto!

Ingredients:

• 1 12oz jar of DeLallo Red Roasted Peppers; slices into strips
• 1 tablespoon of DeLallo Extra Virgin Olive Oil
• 1/2 cup shredded Manchego
• 8 slices (1/2" thick) of crusty baguette bread

Directions:

Preheat the oven to 375 degrees. Arrange the bread on a baking sheet. Brush them with olive oil and bake until golden brown, about 15 minutes.  

Preheat the broiler. Arrange the roasted peppers atop the crostini and sprinkle with the cheese. Place the sheet into the oven and broil until you see the cheese melt, about 3 minutes. Transfer to a plate and serve immediately.

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