Hot Vegetable Toasts

Warm, cheesy toasts with fresh vegetables, garlic, and herbs 

These toasts have become favorites with both my family and my friends. They appear on our table on ordinary weekdays as well as at holiday gatherings.

Despite how simple they are, once you take one, it’s almost impossible to stop. You immediately want to reach for another one and put it on your plate.

And the recipe is very, very simple.

Ingredients

• Tomatoes

• Sweet bell pepper

• Fresh parsley

• Garlic

• Mayonnaise

• Grated cheese that melts well

• Stale baguette

• Salt, to taste

The exact quantities are difficult to specify, but I usually use this ratio:

• 1 medium tomato + ½ sweet bell pepper

• 1 garlic clove

• 1 handful of finely chopped parsley

• About 1 tablespoon mayonnaise

• Salt, to taste

This amount of vegetable mixture is enough for approximately 5-6 toasts.

Instructions

Preheat the oven to 350°F (175°C).

Cut the tomato and sweet bell pepper into small cubes. Add the finely chopped parsley, press in the garlic, and add about 1 tablespoon of mayonnaise. Season with salt to taste and mix well.

Slice the baguette. I always make these sandwiches with a stale baguette - it holds up beautifully under the vegetable topping.

Arrange the baguette slices on a baking sheet, leaving a little space between them. Spoon about 1 tablespoon of the vegetable mixture onto each slice.

There will be some delicious tomato and mayonnaise juices at the bottom of the bowl. Spoon a little of this mixture over each sandwich as well.

Top with grated cheese  any cheese that melts well will work.

Bake for about 10 minutes, until the cheese has melted and is just beginning to turn golden.

The vegetables, especially the bell pepper, will not be completely cooked in those 10 minutes. And perhaps that is part of the charm of these toasts: the slightly crisp pepper, juicy tomato, fresh parsley and garlic, all topped with creamy, melted cheese.

I don't know. Maybe that's the secret.

But they are sooooooo delicious.