Time: 50 min.
Complexity: easily
Servings: 14

Small Spanish appetizers, also known as tapas, are served with wine or beer when guests drop by, as well as in many bars in Spain. Marinated piquillo peppers filled with goat and Manchego cheeses are a great example of homemade tapas. Serve drizzled with a herb vinaigrette and sprinkled with chopped almonds.

Ingredients:

Stuffed Piquillo Peppers

• 14 pickled piquillo peppers, patted dry, save the brine
• 1 and 1/3 cups goat cheese (about 300 g) at room temperature
• 2/3 cup tightly packed finely grated Manchego cheese (about 110 g)
• 2 tbsp finely chopped fresh chives
• 2 tablespoons of honey
• 2 tsp lemon zest + 2 tbsp juice (from about 2 lemons)
• 0.5 tsp sweet paprika

Vinaigrette dressing with herbs

• 1/4 cup sherry vinegar
• 1 tbsp. honey
• 1 tbsp golden raisins
• 1 tbsp. l. chopped chives
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh parsley
• 3 tbsp coarsely chopped Marcona almonds, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

piquillo pepper, goat cheese, honey, lemon zest, paprika, sherry vinegar

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Preparation:

Step 1
• Stuffed Piquillo Peppers:
  
  In a medium bowl, combine the goat cheese, Manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the pepper brine, and 1/2 teaspoon each of salt and white pepper. Stir with a rubber spatula until smooth.
Step 2
• Pat the peppers dry with a paper towel. Trim the tops. Place the filling in a pastry bag or zip-lock bag, snip the corner, and pipe the filling into the peppers. Refrigerate the stuffed peppers for 20 minutes before serving.
Step 3
• Vinaigrette dressing with herbs:
  
  Combine the sherry vinegar, honey, and 1/4 teaspoon of salt in a small saucepan and bring to a boil over medium heat. Stir several times until the honey and salt are completely dissolved. Remove from heat, stir in the golden raisins, and let cool completely, about 15 minutes. Add the chives, mint, parsley, and 3 tablespoons of the piquillo brine.
Step 4
• Innings:
  
  Pour half the vinaigrette onto a serving plate and arrange the stuffed peppers on top. Drizzle the remaining dressing over the peppers. Sprinkle with almonds and serve immediately.

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