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.
Provided by Chef PotPie
Categories European
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to *400.
- Toast baguette rounds on a baking sheet in oven until crisp, 5-6 minutes, more if large slices.
- Turn oven off and preheat broiler to high.
- Drizzle toasted bread with oil and salt, broil until golden, 2-3 minutes.
- Transfer to oven safe serving dish or leave on baking sheet. Top with fontina and broil until melted, 2-3 minutes.
- Remove from oven.
- Sprinkle with tomatoes and peperoncini. Serve immediately.
Nutrition Facts : Calories 430.4, Fat 19.2, SaturatedFat 10.9, Cholesterol 62.6, Sodium 1028.3, Carbohydrate 43, Fiber 3.1, Sugar 3, Protein 21.1
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