Italian "nachos"

"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! I found this recipe in Taste of Home Magazine."
 
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photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
Ready In:
15mins
Ingredients:
5
Serves:
6-8
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ingredients

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directions

  • Preheat oven to *400.
  • Toast baguette rounds on a baking sheet in oven until crisp, 5-6 minutes, more if large slices.
  • Turn oven off and preheat broiler to high.
  • Drizzle toasted bread with oil and salt, broil until golden, 2-3 minutes.
  • Transfer to oven safe serving dish or leave on baking sheet. Top with fontina and broil until melted, 2-3 minutes.
  • Remove from oven.
  • Sprinkle with tomatoes and peperoncini. Serve immediately.

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Reviews

  1. What a fun idea! Give me melted cheese and I'm happy no matter what's under it. In this case, the other ingredients are excellent too! Thanks for a new nachos idea!
     
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RECIPE SUBMITTED BY

One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)
 
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