Parmesan, Pancetta, Bell Pepper, Sun Dried Tomato, and Garlic Toasts


  • 1 crusty baguette, preferably sourdough, cut in half on the equator and then into 2-3-ish inch long pieces
  • ¼-½ cup Bella Sun Luci Extra Virgin Olive Oil
  • 4-6 garlic cloves finely minced
  • 2-3 TB Bella Sun Luci Sun Dried Tomato Halves, diced small
  • 2-3 TB Roasted red bell peppers, diced small
  • 2-3 TB diced pancetta, slow cooked on the stove for 3-5 minutes
  • ¼-½ cup grated Parmesan cheese (shredded is ok, but grated is better)
  • Salt and fresh cracked black pepper to taste
  • 6-8 sprigs Italian flat leaf parsley, rough chopped


  • Preheat the oven to 450°F.
  • Brush the bread with the olive oil, then top with garlic, sun dried tomatoes, bell peppers, pancetta, Parmesan and salt and pepper.
  • Bake for 7-10 minutes, until the bread is toasted and browning on the edges, and the cheese is melted.
  • Top abundantly with the parsley.
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