This simple toast draws on Spanish influence for its intensely satisfying flavor. Piquillo peppers, which get their name from their shape (they look like bird beaks), have a wonderfully sweet, smoky taste. They are classically paired with a creamy cheese, which is replicated in this toast. It is very important to use a high quality, crusty bread as it is the backbone of the toast. — PICNIC LA Executive Chef, Alex Resnick
- 8 slices crusty bread (buying a whole loaf is best)
- 16 slices Bellwether San Andreas cheese (or any semi soft sheep’s milk cheese)
- 16 piquillo peppers
- 4 Tablespoons room temperature butter
- 3 sprigs fresh thyme
Slice bread into 1/-4- to 1/3-inch-thick slices and toast until golden brown.
Slice cheese as thin as possible. Cutting triangular slices works well.
Butterfly the piquillo peppers so that they look like a large triangle, and remove seeds.
Evenly spread butter onto each piece of toast.
Place a single layer of cheese (2-3 slices), followed by a single layer of peppers (2-3 peppers).
Garnish with a few thyme leaves on each slice of toast.