Ingredients

2 Baguettes of French Bread, fresh, halved and sliced

Prosciutto Ham, finely julienned, 1/2 pound

Provolone Cheese, finely diced, 1/2 pound

Mozzarella Cheese, finely diced, 1/2 pound

Parmesan Cheese (sprinkled on top before baking)

Sun Dried Tomatoes in Olive Oil, julienned, 1 1/2 cups

Roasted Red & Yellow Bell Peppers, finely diced, 1 1/2 cups

Roasted FRESH Garlic (not in a jar), minced, 1 cup

Herbs/Onion (Fresh and Finely Diced or Minced):

Chopped Shallots, 1/2 of a cup

Chopped Basil, 1/2 of a cup

Chopped Parsley, 1/2 of a cup

Chopped Oregano, 1/2 of a cup

Olive Oil

(Splash of) Tabasco Sauce

Salt & Pepper, to taste

Optional Other Ingredients/Substitutions: Finely Chopped, Fresh: Sauteed Spinach, Sauteed Mushrooms, or Roasted Eggplant.

Preparation

Take a nice, relative/even assortment of the above “main” ingredients, and julienne, dice, or chop- and then set aside. Obviously, don’t use too much of one of the ingredients, like the cheeses, prosciutto, sun dried tomatoes, or roasted peppers (unless of course, you like more of them).

In a large bowl, mix ingredients together. Mix in: the provolone and mozzarella cheeses, shallots, red and yellow roasted peppers, roasted garlic, sun dried tomatoes, prosciutto, Tabasco sauce (if desired), salt and pepper, and herbs, but save enough cheeses and herbs to go generously on top of each baguette slice.

Place baguette slices on a 1/2" deep oven tray that’s lined with foil, and heavily greased with olive oil.

Spoon the sliced/diced ingredients onto the baguette slices.

Top each baguette slice with more cheeses, saving the Parmesan cheese for last. Add more herbs on top of the cheese.

Lastly, lightly sprinkle olive oil on top.*

  • Don’t use too much olive oil, or it’ll get too soggy, and won’t be crispy.

Bake in the oven at 400°/450° for ten minutes or less, until cheese is nice and bubbly- and/or very lightly browned.*

  • Be sure to keep an eye on it while it’s in the oven, so it doesn’t burn. To prevent the baguette bottoms from burning, turn the tray, and put a spatula under each of the baguettes while baking.