Roasted Sweet Pepper & Mozzarella Crostini

Four ingredients stand between you and a tray of crostini worth passing around. Baguette slices toasted golden with olive oil, strips of roasted red pepper laid across, and shredded smoked mozzarella piled on top.

The cheese is the whole story here. Smoked mozzarella delivers a savory edge regular mozzarella never will, and once it melts under the broiler it drapes over the peppers like it grew there.

Jarred roasted peppers work perfectly well, no need to char fresh ones over a flame unless that’s your Saturday afternoon. Drain them on paper towels first so they don’t weep into the toasted bread.

Kitchen Tips

• Watch the broiler like a hawk, the cheese goes from melted to smoking in under a minute
• Shred the mozzarella yourself, pre-shredded bags are coated with anti-caking starch that melts unevenly
• Pat the peppers dry before laying them on the toast, water is the enemy of crisp bread
• Bake the baguette slices until properly crisp first, a softer crouton will turn soggy by the second bite

Variations

• Swap smoked mozzarella for provolone or fontina
• Add thin slices of salami or soppressata under the peppers for a heartier version
• Finish with torn basil and a twist of black pepper right before serving