Pimientos del Piquillo Rellenos de Queso de Cabra
(pee-MYEN-tos del pee-KEE-yo ray-YEN-os day KAY-so day KAH-bra)
Chapter 1: Foundations & the Bar Snacks
This dish establishes the joyous, rapid-fire rhythm of a great tapas joint—the illusion of effortless speed. You prep these hours before the first cork is pulled. When the time comes, they hit a blistering broiler and emerge minutes later, the genuine D.O.P. piquillo pepper charred and weeping smoky juice into a pool of sherry vinegar, the goat cheese yielding but intact. Don't even think about substituting a watery red bell pepper; pay for the good jars from Navarra, because they earn every cent.
Before you start
The entire dish can be assembled up to two days in advance.
The essence of tapas entertaining is keeping the host engaged with the party. Do the prep early, hold the baking dish in the fridge, and execute the final 7-minute broil right as the plates hit the table.
Ingredients
- authentic whole Pimientos del Piquillo1 jar
- Caña de Cabra or high-quality goat cheese log8 oz
- heavy cream2 tbsp
- Spanish extra virgin olive oil2 tbsp
- shallot1 small
- garlic1 small clove
- walnuts2 tbsp
- fresh thyme leaves1 tsp
- aged sherry vinegar1 tbsp
- Spanish honey1 tbsp
- black pepper1/2 tsp
- flaky sea salt1 pinch
- fresh flat-leaf parsley1 tbsp
Method
- 01
Whip the goat cheese into a stable, pipeable emulsion.
In a mixing bowl, beat the softened goat cheese, heavy cream, 1 tablespoon of the olive oil, minced shallot, grated garlic, toasted walnuts, thyme, and black pepper until completely smooth.
- 02
Pipe the cheese mixture into the delicate peppers.
Load the cheese into a piping bag or a heavy-duty zip-top bag with the corner snipped, holding each pepper open gently and filling it only three-quarters full so the cheese doesn't erupt during cooking.
- 03
Arrange and hold until your guests are ready.
Place the stuffed peppers in a single layer in a shallow, heavy-bottomed baking dish, cover tightly, and refrigerate for up to two days.
- 04
Blast the peppers under a blistering high broiler.
When the tapas spread is underway, uncover the dish, drizzle generously with the remaining 1 tablespoon of olive oil, and broil for 5 to 7 minutes until the peppers blister and the cheese softens and puffs slightly at the edges.
- 05
Hit the hot pan with vinegar and honey to build the sauce.
Pull the sizzling dish from the oven and immediately drizzle the hot oil with the sherry vinegar and honey to create an instant, aromatic emulsion.
- 06
Garnish and serve immediately.
Transfer the peppers to a warm serving platter, spoon the mingled juices over the top, and finish with flaky sea salt and fresh parsley.
Notes
Do not attempt to substitute standard roasted red bell peppers.
Watery, massive bell peppers lack the taut architecture and deep, woodsy smokiness of authentic, waterless-peeled D.O.P. Lodosa piquillos. If you want the true restaurant bite, use the proper import.
The cream is non-negotiable for stabilizing the goat cheese.
Whipping the cheese with heavy cream prevents the butterfat from separating and breaking into a grainy, greasy puddle under the intense heat of the broiler.