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Piquillo pepper tapas

Source of Recipe


Spain



List of Ingredients



• 4 T olive oil
  
• 1 T sherry vinegar
  
• 1 Tminced shallot
  
• one half of a scallion, white part only, thinly sliced
  
• salt
  
• freshly ground black pepper
  
• 8 jarred piquillo peppers, drained
  
• 4 ounces Spanish sheeps cheese ( manchego or Ossau-Iraty)
  
• thyme and parsley for garnish
  






Instructions



1. Whisk the olive oil , vinegar, shallots and scallion. Season with salt and pepper to make a dressing.
   
   
2. Cut the cheese into eight sticks. Slit the peppers and stuff with the cheese.
   
   
3. Heat a tablespoon of olive oil in a saute pan over high heat. Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds.
   
   
4. Place on a platter and drizzle with the dressing, Garnish with leaves from parsley and thyme. Serve hot.
   
   






Final Comments


Variation;
Use padron peppers stuffed with Monterey jack cheese and drizzle with olive oil and sea salt to taste.