Ingredients
5tbspspanish extra virgin olive oil
1tbspsherry vinegar
1tbspshallot,minced
½scallion
sea salt
freshly pepper,cracked
2jarpiquillo peppers
2ozroncal,or spanish sheep’s milk cheese
sprigsfresh thyme
sprigsfresh parsley
Preparation
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 for about 30 seconds until the cheese begins to melt.
Transfer the peppers to a serving platter, drizzle with some of the dressing, and sprinkle with leaves from thyme and parsley sprigs.
Serve immediately.
