I love tapas! This is a very simple and delicious dish to make.
The original recipe is from Jose Andres, Made in Spain program that I saw on PBS Channel a while ago and had Roncal cheese. Some people used Manchego cheese instead, which is easier to find. He also fried the piquillos until the cheese melted.
My version has vegan cheese and once assembled the piquillos, I put them in the oven. The vegan cheese melted!
Piquillo peppers are available in most supermarkets nowadays. I used Napoleon brand that found at a local supermarket.
Sherry vinegar is also available at supermarkets or health food stores. I have the "O" brand from Whole Foods.
Ingredients:
Stuff the piquillos with one slice of vegan cheese into the center of each piquillo pepper.
Place all piquillos in an glass oven pan and heat them for 20-30 minutes at 300F or until cheese melts.
In the meantime add the shallot and green onion in a small bowl. Pour oil and vinegar, top with black pepper.
Serve the hot piquillos with shallot-onion mix on the side. Garnish with thyme and parsley sprigs.
Serves: 2
Enjoy!
The original recipe is from Jose Andres, Made in Spain program that I saw on PBS Channel a while ago and had Roncal cheese. Some people used Manchego cheese instead, which is easier to find. He also fried the piquillos until the cheese melted.
My version has vegan cheese and once assembled the piquillos, I put them in the oven. The vegan cheese melted!
Piquillo peppers are available in most supermarkets nowadays. I used Napoleon brand that found at a local supermarket.
Ingredients:
- 1 jar roasted piquillo peppers (around 9-10 piquillos)
- 9-10 slices homemade vegan cheese or store brought
- 1 medium shallot thinly sliced
- 1 green onion, white part only, thinly sliced
- 5 tsp Spanish organic extra-virgin olive oil
- 1 tsp Spanish aged Sherry Vinegar
- Fresh cracked black pepper
- Fresh thyme sprigs
- Fresh parsley sprigs
Stuff the piquillos with one slice of vegan cheese into the center of each piquillo pepper.
Place all piquillos in an glass oven pan and heat them for 20-30 minutes at 300F or until cheese melts.
In the meantime add the shallot and green onion in a small bowl. Pour oil and vinegar, top with black pepper.
Serve the hot piquillos with shallot-onion mix on the side. Garnish with thyme and parsley sprigs.
Serves: 2
Enjoy!
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| Shallots and green onion with olive oil and sherry vinegar |
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| All together |
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| A closer look |