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Serves: 6-10
This is a great recipe to make in advance and have on hand for a pre-dinner tapa! It goes well with Bokisch Garnacha, Monastrell or Tempranillo. PS. It also looks so bright and colorful!
Ingredients
- 1 jar Piquillo Peppers (can substitute Roasted Red Peppers)
- 1 head of garlic (peeled and sliced)
- 1 Tbsp capers
- 1 tsp red pepper flakes
- 4 sprigs of fresh thyme (stripped from stem)
- 1 small handful fresh parsley (chopped)
- 3 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Sherry Vinegar
- 1 log of goat cheese
- 1 baguette (sliced diagonally and toasted)
Instructions
- Drain and slice the Piquillo Peppers into strips.
- Saute the garlic in the olive oil until brown. Remove to not overcook.
- Add the sliced Piquillo Peppers to the remaining olive oil with the red pepper flakes, capers, thyme ad sherry vinegar.
- Reduce heat and simmer for about 2 minutes, then add back in the reserved garlic.
- Turn off the heat and allow the flavors to combine and cool.
- Mix the chopped parsley into the peppers.
- Meanwhile, toast the bread and spread the goat cheese on the toast.
- Spoon the peppers onto the toasts and serve with the remaining peppers in a small bowl.
- Enjoy with Bokisch Garnacha!
