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

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.