These char-grill marinated peppers are so moreish you’ll be hard-pressed to pace yourself and not devour the entire jar at once.
Add them to salads, stews, pasta sauces or antipasti plates, they are versatile and full of flavour.
A brilliant way to appreciate the sweet soft fleshy peppers is combined with salty anchovies and manchego cheese on olive oil drizzled crusty toast. Possibly one of the best food combinations on earth!
Char-Grilled Red Pepper Tapas
Serves 4 – 6
150g Pimientos de Tricio whole red peppers
100g Manchego Cheese
12 Cantabrian anchovy fillets in olive oil
Good quality crusty bread
Casa De Hualdo extra virgin olive oil
- Slice bread into 12 thin slices. Griddle until bread has char lines.
- Tear peppers up into 12 pieces.
- Layer toast with peppers, anchovies and cheese. Drizzle with olive oil.
*All ingredients available to purchase online at EATAPAS