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Roasted Piquillo Peppers and Goat Cheese Crostini
8 oz. Piquillo peppers
1 tablespoon sherry vinegar, preferably Pedro Ximénez variety
Salt
4 oz. soft Boucheron-style goat cheese
(Caña de Cabra is great)
1 container micro greens or vegetable sprouts
Olive Oil from Spain
Fresh black pepper
Preparation: 
Preheat oven to 350°F. To make the crostini, lay bread slices on a baking sheet and bake
for a few minutes, until they take on a little color. Place the cheese in the microwave for
15 seconds to soften. Drain peppers from their juices and slice crosswise into thin
strands. Toss in a mixing bowl with the vinegar and several pinches of salt. Top each
crostini with a smear of goat cheese, then heap several strands of piquillo pepper on top
and garnish with a pinch of micro greens. Finish by drizzling with Olive Oil from Spain
and grinding a bit of pepper on top. Makes about 25 crostini.
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