Directions

1. Preheat oven to 350°F. Place 2 teaspoons of the oil in a medium skillet. Heat over medium heat 1 to 2 minutes or until hot. Add bell pepper, onion and garlic. Cook and stir 3 to 5 minutes or until vegetables soften. Transfer to a small bowl.
2. Add dressing, lime juice and lime peel to bell pepper mixture; mix well. Stir in queso fresco and 2 tablespoons of the chopped cilantro; set aside.
3. Cut baguette diagonally into 1/2-inch-thick slices (about 20). Lightly brush remaining 2 tablespoons oil on bread; arrange slices in a single layer on baking sheet. Bake 8 to 10 minutes or until golden brown.
4. Top each slice with 1 rounded tablespoon of bell pepper mixture. Sprinkle with remaining 2 tablespoons cilantro. Serve warm.