Pepper Popper Toasts

1. 1

   Slice bread approximately 1/2 inch thick and line up on a baking sheet.

2. 2

   Carefully broil both sides till nice and toasty.

3. 3

   Be sure to stop at nice and toasty and not take it to nice, toasty, almost burnt as I did and have to scrape your bread.

4. 4

   Makes a mess and you will feel silly.

5. 5

   Set bread aside.

6. 6

   In a medium bowl, combine cream cheese, sour cream and shredded cheese.

7. 7

   Chop your peppers.

8. 8

   I used pickled jalapeno and pepperocini peppers.

9. 9

   I like a mild heat so I used more pepperocini than jalapeno.

10. 10

    Play with the heat to fit your tastes; use banana peppers, grilled poblano, smoked peppersyou pick!

11. 11

    (Just remember that once you bake it, the heat intensifies.)

12. 12

    Add peppers to cheese mixture.

13. 13

    Spread cheese mixture over one side only of each toast and line back up on the baking sheet.

14. 14

    If you wish, sprinkle with a little more cheese.

15. 15

    After all, there can never be too much cheese.

16. 16

    Broil until mixture is warm and bubbly.

17. 17

    Sprinkle with green onion just before serving.

No additional tips available.