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Slice the bread into 1/2 inch slices.
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Place on to a baking sheet and with a pastry brush, coat both sides with olive oil. (or use your fingers)
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Put on the top shelf of your oven and broil for 1 minute on each side. Make sure to watch them closely, they can burn fast.
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I usually put the timer on but still check on them. You want them just golden.
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Turn oven to 350 degrees.
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Scoop up a tablespoon of the veggies and spread onto each crostini and place them on a baking sheet.
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Using a vegetable peeler, shave the manchego into slices, two for each crostini and put into the oven for 3 – 4 minutes to melt the cheese. Check on them every minute.
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Top them with the pea shoots.