5 tablespoons Spanish extra-virgin olive oil
1 tablespoon Spanish sherry vinegar
1 tablespoon minced shallot
1/2 scallion, white part only, thinly sliced
Sea salt and freshly cracked pepper
8 piquillo peppers
4 ounces Tetilla (Spanish cow’s milk cheese from Galicia), cut into 2-inch sticks
Fresh thyme sprigs
Fresh parsley sprigs
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.
Posted: 5/7/2011 3:13:28 PM