Pork, Piquillo, and Cheese Canapes

• 12 to 16 slices baguette or other narrow, crusty loaf
• 1/4 pound cooked pork tenderloin, cut into 12 to 16 thin slices
• Salt and black pepper to taste
• Extra virgin olive oil
• 12 to 16 small slices manchego or other firm sheeps milk cheese
• 6 to 8 piquillo peppers, cut in half lengthwise

1. Toast the bread lightly.
2. Put a piece of pork on each piece of bread.
3. Sprinkle the pork with salt and pepper and drizzle it with a few drops of olive oil.
4. Top with a piece of cheese and a piquillo half.
5. Skewer with a toothpick and serve within 30 minutes.

baguette, pork tenderloin, salt, extra virgin olive oil, manchego, peppers

Taken from www.epicurious.com/recipes/food/views/pork-piquillo-and-cheese-canapes-385611 (may not work)