Crispy Mahón Cheese Crostini with Roasted Peppers

These crispy Mahón cheese crostini with roasted peppers are a rustic Spanish tapas favourite. Tangy Mahón cheese melts over crunchy bread, topped with sweet roasted peppers for balance. Baked until crisp and golden, they’re simple to prepare and perfect for gatherings, casual dinners, or tapas parties.

Course Appetizer, Snack, Starter

Cuisine European, Mediterranean, Spanish

Diet Vegetarian

Keyword cheese toast, crispy crostini, mahon cheese, roasted peppers, Spanish tapas

Prep Time 10

Cook Time 8

Servings Servings

Calories 150

Author Spooning & Forking

Ingredients

1 Baguette
200 g Mahón cheese semi-cured, sliced or grated
2 Red peppers roasted, peeled and cut into strips
2 tbsp Olive oil extra virgin
1 clove Garlic small, halved
Sea salt to taste
Black pepper freshly ground, to taste
Fresh Parsley finely chopped, for garnish

Instructions

Preheat the oven to 200°C. Arrange the baguette slices on a baking tray and drizzle lightly with olive oil. Toast in the oven for 5 minutes until just golden. Rub each slice lightly with the cut side of garlic for subtle flavour.
Top each toast with a strip of roasted pepper, then layer Mahón cheese on top. Return to the oven for 6–8 minutes until the cheese is melted, bubbling, and slightly crisped at the edges. Garnish with parsley and serve immediately.

Notes

Choose a good quality semi-cured Mahón. Its slight sharpness stands up to the sweetness of peppers while still melting well. Aged Mahón, while delicious, can be too dry for this recipe.

Roasting peppers at home gives the best flavour. Char them until the skins blacken, then peel and slice. Jarred roasted peppers are fine in a pinch, but drain them well to avoid soggy crostini.

Nutrition