Grab 8 jarred roasted red bell peppers, pat them dry with some paper towels and cut them into small pieces and add to a large bowl, grab 15 pimento stuffed Spanish olives and cut them into small pieces and add to the bowl with the roasted peppers, then season everything with 1 teaspoon of dried oregano, 1 teaspoon of dried parsley, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of sea salt and ⅛ teaspoon of freshly cracked black pepper, mix everything together until well combined

De-rind a 7 ounce block of Manchego cheese and cut it into thin slices

Cut a baguette into diagonal slices that are about 1 inch thick, then brush each slice of bread with extra virgin Spanish olive oil on both sides

Heat a grilling pan with a medium heat and add the slices of bread into the pan, cook in batches to not over-crowd the pan, cook them between 2-3 minutes per side

To assemble the bruschetta add a slice of queso Manchego on top of each slice of toast and then top them off with a generous portion of the olive and pepper mixture, garnish with freshly chopped parsley