Cheese-Fried Piquillo Toasts

• 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 375u0b0. 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.
4. Make Ahead: The recipe can be prepared through Step 1 and stored overnight in an airtight container.
5. 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 Juve y Camps Reserva de la Familia Extra Brut, or an inexpensive Italian Prosecco, such as the nonvintage bottling from Zardetto.

crusty italian bread, extravirgin olive oil, garlic, goat cheese, kosher salt, parmesan cheese, piquillo peppers

Taken from www.myrecipes.com/recipe/cheese-fried-piquillo-toasts (may not work)