Ingredients
- 5 tablespoon spanish extra-virgin olive oil
- 1 tablespoon sherry vinegar, preferably pedro ximenez
- 1 tablespoon minced shallot
- 1/2 tablespoon scallion, white part only, thinly sliced
- 2 tablespoon 8-ounce jars piquillo peppers (about 12 peppers)
- 2 ounce roncal (spanish sheep’s milk cheese), cut into 2-inch sticks
Preparation
Baking Directions:
Whisk 4 tablespoons of the olive oil, the vinegar, shallots and scallions together in a mixing bowl.
Season with salt and pepper.
Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.
Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat.
Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds.
Transfer the peppers to a serving platter, drizzle with some of the dressing and sprinkle with leaves from thyme and parsley sprigs.
Serve immediately.
Tips:
*José’s tips: You could just as easily take a piquillo and stuff it with another of your favorite Spanish cheeses to create your own tapa in no time.