How to make
Cut the baguette into thin slices and bake in a preheated oven until golden brown.
From the Emmental slices, we cut circles that are the size of the diameter of the crostini. We do the same with the selected and pre-cooked in salted water baby potatoes.
We halve the olives and cut the fefferoni peppers in half and remove the seeds.
Cut the mushrooms into slices about 0.2″ (0.5 cm) thick. Start assembling - first, we put a slice of potato, on it we arrange olives and hot peppers, and on top Emmental.
Arrange with a sprig of oregano and bake until the cheese melts.
Garnish with vegetables according to the season and more fefferoni peppers for lovers of spicy food.
