My best friend moved to Madrid this year. Although I miss her, she has inspired me to indulge my love of all the cuisines of Spain. Over Thanksgiving, I made tapas for a very small gathering and it was fabulous! Not only did it simplify the holiday, but everyone could partake in whatever they wanted! Perfect! There is one tapa I make over and over, "Piquillo Peppers Stuffed with Goat Cheese!" Not only is it easy and delicious, but it reminds me of Santa hats! So cute!
Piquillo Peppers Stuffed with Goat Cheese
Serving size is 2 peppers per person
Ingredients:
2 tablespoons finely diced shallots
1 scallion (white part only), thinly sliced
1 1/2 teaspoons aged Spanish sherry vinegar
1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
3 ounces low fat soft goat cheese (I use full fat!), softened (I don't measure the cheese. Just fill each pepper until full.)
Olive oil
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
Directions:
Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Set aside.
Slice open the top of each pepper to create a pocket. (I've never bought piquillo peppers that weren't already sliced at the top, making this step unnecessary.)
Spoon the cheese into peppers, dividing it equally among them.
Heat a large frying pan over medium heat. Add enough olive oil to coat the bottom of the pan. Cook the peppers, flipping once, until the cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with the parsley and thyme. Drizzle dressing over peppers and serve.
Slightly adapted from Jose Andres.
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