Italian "nachos"

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“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.”

Ingredients Nutrition


  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.

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