Sunday, April 2, 2017

Italian Nachos for #SundaySupper

A few days ago, I shared a recipe for Italian Chili.  When we had that chili I made these Italian Nachos to accompany it.  When Rini of Healing Tomato invited us to showcase Fresh Tomatoes this week, my mind immediately went back to these deliciously different nachos.

These Italian Nachos are dangerous for me to have on the table.  I couldn't stop eating them.  Crispy baguette toasts, smothered in melted cheese and topped with gorgeous fresh tomatoes and slightly spicy pepperoncini.

These were great as a side to the chili but they would be just as wonderful all on their own or as part of appetizer buffet.

Once your bread is toasted you drizzle it with a bit of olive oil and sprinkle it with some fresh ground sea salt.  Generously cover with cheese and then pop it back in the oven for a few minutes.

When the cheese is all ooey and gooey pull them out of the oven and sprinkle with freshly diced tomatoes and pickled peperoncini slices.  

This recipe was adapted from one found in Cuisine at Home from February of 2008.  You will find more Fresh Tomato Recipes following mine.

Italian Nachos
adapted from Cuisine at Home

1 baguette, sliced into 1/2" rounds
Extra Virgin Olive Oil
Sea Salt
3 cups Mozzarella Cheese, shredded
2 lg. tomatoes, seeded and diced
1/2 c. peperoncini, sliced

Place baguette slices onto a baking sheet.  Bake in a preheated 400* oven for 8-10 minutes.  Flip the bread over and return to the oven for another 7or 8 minutes, until both sides are crisp.

Drizzle the toast with olive oil and sprinkle with sea salt and place under the broiler until nicely browned, 2 minutes or so.  Sprinkle the cheese all over the toast rounds and return to under the broiler for 3-4 minutes, until melted and bubbly.

Remove from oven, transfer to a serving platter, sprinkle with the tomatoes and peppers and serve immediately.  Print Recipe

Sunday Supper Recipes Using Fresh Tomatoes

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