Cheese-Fried Piquillo Toasts

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  • Servings: 4
KEY: Fall, Winter, Fast - Column, Frying, Cocktail Party, New Year's Eve, Spanish, Appetizers/starters, Breads, Rolls & Muffins, Fast, Staff Favorites, Vegetarian

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Ingredients

  • Eight 1/3-inch-thick slices crusty Italian bread, crusts removed
  • Extra-virgin olive oil, for brushing
  • 1 large garlic clove, halved
  • 1/4 cup mild goat cheese, softened
  • Kosher salt and freshly ground pepper
  • 3 ounces Manchego or Parmesan cheese, grated (about 1 cup)
  • 8 medium piquillo peppers

How to make this recipe

  1. Preheat the oven to 375°. Arrange the bread on a large baking sheet, brush with olive oil and bake for about 8 minutes, or until golden brown. Rub the hot toasts with the garlic.
  2. In a small bowl, season the goat cheese with salt and pepper and mix until creamy. Spread a thin layer of the goat cheese over each toast.
  3. Spread the grated Manchego in a shallow bowl. Dredge the peppers in the cheese to generously coat. In a large nonstick skillet, cook the peppers over moderate heat, turning once with a spatula, until richly browned and crusty, about 2 minutes per side. Using a spatula, scrape the peppers from the pan, transfer to the toasts and serve.

Make Ahead

The recipe can be prepared through Step 1 and stored overnight in an airtight container.

Notes

Piquillos are sweet, slightly spicy and smoky Spanish peppers that are slow-roasted over an open fire. Piquillos are sold in jars and cans at specialty food shops.

Suggested Pairing

A light, refreshing sparkling white wine will highlight the smoky peppers and blend with the tangy goat cheese here. Choose a good Spanish Cava or an inexpensive Italian Prosecco.

Contributed By Published April 2002

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