Ingredients
5 tbsp. spanish extra-virgin olive oil
1 tbsp. sherry vinegar
1 tbsp. minced shallot
1/2 scallion
Sea salt
Freshly cracked pepper
2 jar piquillo peppers
2 oz. roncal or spanish sheep’s milk cheese
fresh thyme sprigs
Fresh parsley sprigs
Preparation
Step 1Whisk 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.Step 2Heat 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.
A simple and tasty tapa that any home cook can create in minutes using the sweet piquillo peppers from Lodosa and creamy sheep’s milk cheese from the Pyrenees mountains.
