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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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We enjoyed these tonight for our Friday Neighbor Night, when we have nothing but finger foods. They were great. I used hot pepperoncini, and hubby said we should use jalapenos next time, but I think I'll stick with the pepperoncinis. He did make a nice suggestion that a little proscuitto might be nice. We had anemic tomatoes, I can't wait to do this with my own garden grown tomatoes. Ingredients:
1 baguette, sliced into 1/2-inch rounds |
olive oil |
3 cups fontina cheese, shredded, 1/2 lb |
2 cups tomatoes, seeded, diced |
1/2 cup pepperoncini pepper, sliced |
Directions:
1. Preheat oven to *400.
2. Toast baguette rounds on a baking sheet in oven until crisp, 5-6 minutes, more if large slices.
3. Turn oven off and preheat broiler to high.
4. Drizzle toasted bread with oil and salt, broil until golden, 2-3 minutes.
5. Transfer to oven safe serving dish or leave on baking sheet. Top with fontina and broil until melted, 2-3 minutes.
6. Remove from oven.
7. Sprinkle with tomatoes and peperoncini. Serve immediately.
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