Tapa of Marinated Peppers with Goat Cheese Toast

Author: Liz Bokisch

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

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!