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.

• Ready In: 15 mins
• Serves: 6-8

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.