Mozzarella and Pepper Croutons with Oregano
- 6 slices white bread
- ⅝ lb mozzarella cheese
- 1 tablespoon oregano
- 5 tablespoons bottled bell peppers , chopped
- 4 tablespoons extra virgin olive oil
- 1 pinch salt
Cut from the slices of bread 24 croutons of about 2 inches per side and toast these lightly in the oven. Cut the Mozzarella into tiny cubes, and put these into a bowl with the other ingredients and mix well. Spread the mixture on the croutons and lay these on a tray, after covering it with a napkin.