Cheese-Fried Piquillo Toasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
eight 1/3-inch-thick slices crusty italian bread, crusts removed |
extra-virgin olive oil, for brushing |
1 large garlic clove, halved |
1/4 cup mild goat cheese, softened |
kosher salt and freshly ground pepper |
3 ounces manchego or parmesan cheese, grated (about 1 cup) |
8 medium piquillo peppers |
Directions:
1. Preheat the oven to 375°. Arrange the bread on a large baking sheet, brush with olive oil and bake for about 8 minutes, or until golden brown. Rub the hot toasts with the garlic.
2. In a small bowl, season the goat cheese with salt and pepper and mix until creamy. Spread a thin layer of the goat cheese over each toast.
3. Spread the grated Manchego in a shallow bowl. Dredge the peppers in the cheese to generously coat. In a large nonstick skillet, cook the peppers over moderate heat, turning once with a spatula, until richly browned and crusty, about 2 minutes per side. Using a spatula, scrape the peppers from the pan, transfer to the toasts and serve.
4. Make Ahead: The recipe can be prepared through Step 1 and stored overnight in an airtight container.
5. Wine Recommendation: A light, refreshing sparkling white wine will highlight the smoky peppers and blend with the tangy goat cheese here. Choose a good Spanish Cava, such as the Nonvintage Juvé y Camps Reserva de la Familia Extra Brut, or an inexpensive Italian Prosecco, such as the nonvintage bottling from Zardetto.
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