Cheese-Fried Piquillo Toasts

Food & Wine


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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


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.

Wine Recommendation: A light, refreshing sparkling white wine will highlight the smoky peppers and blend with the tangy goat cheese here. Choose a good Spanish Cava, such as the Nonvintage Juvé y Camps Reserva de la Familia Extra Brut, or an inexpensive Italian Prosecco, such as the nonvintage bottling from Zardetto.

Created date

June 2004