STREAMING NOW: Pop Culture Baking Class

Italian "nachos"

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:
15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: