Roasted Red Pepper Cheese Toasts

Open-faced cheese toasts topped with roasted red peppers, herbed mozzarella, and a hit of balsamic vinegar, baked at high heat until the cheese melts and the edges crisp. Fifteen minutes from start to plate.

The cheese mixture is where the flavor lives. Shredded mozzarella gets tossed with olive oil, balsamic vinegar, basil, oregano, and optional garlic before it goes on the bread. That balsamic adds a subtle sweet-tart note that you notice with every bite. The roasted red peppers go on top of the cheese so they caramelize slightly in the oven’s high heat.

A final sprinkle of Parmesan before baking adds a salty, nutty crust that browns beautifully under the intense heat.

Pro Tips

• Use a high oven temperature. The blast of heat melts the cheese fast and crisps the bread before it dries out.
• Jarred roasted red peppers work great and save time. Pat them dry before placing on the toast so the bread doesn’t get soggy.
• Whole wheat bread holds up better under toppings than soft white bread. The sturdier crumb doesn’t collapse under the cheese.
• Watch closely after 5 minutes. The line between perfectly melted and burnt is thin at this temperature.

Variations

• Add a few sliced Kalamata olives on top for a Mediterranean twist.
• Use goat cheese instead of mozzarella for a tangier, creamier version.
• Drizzle with pesto instead of mixing herbs into the cheese for a different herbal profile.