Spanish Roasted Pepper, Cheese and Olive Bites Recipe
This colorful appetizer combines the sweetness of roasted peppers with salty cheese and olives, creating little bites that are perfect for a tapas spread. In Spanish bars, similar pepper and cheese rolls are often served as something to nibble on with a glass of wine. You can prepare them in advance and arrange them on a platter just before your guests walk through the door.
These bite-sized rolls capture the essence of Spanish tapas: simple ingredients, bold flavors and a colorful presentation. Roasting the peppers brings out their natural sweetness, which contrasts beautifully with the salty cheese and briny olives.
Chef's tips
Use firm peppers with smooth skin so they roast evenly and peel easily. A semi-hard cheese that holds its shape, such as Manchego-style or another firm cow’s milk cheese, works best for neat rolls. Don’t skip the steaming step after roasting the peppers—it makes peeling much easier.
How to serve
Serve these rolls slightly chilled or at cool room temperature. Arrange them in rows or circles on a large platter and garnish with extra parsley leaves. They work well as part of a tapas night, on a buffet table, or as a colorful starter before a Mediterranean-style main course.
Ingredients
- pepper - 3 piece
- cheese - 150 g
- olives - 80 g
- olive oil - 3 tablespoons
- wine vinegar - 1 tablespoon
- garlic - 1 clove
- oregano - 0.5 teaspoons
- black pepper
- salt
- parsley chopped - 2 tablespoons
- toothpicks - 30 piece
Preparation
- Preheat the oven to 220°C (top and bottom heat). Wash and dry the peppers, then place them whole on a baking tray lined with baking paper. Roast for 20–25 minutes, turning every 8–10 minutes, until the skin is well wrinkled and darkened in spots.
- Transfer the roasted peppers to a bowl, cover with a plate or foil and set aside for 10 minutes to steam. Then peel off the skin, remove the cores and seeds, and cut the flesh into wide strips (about 3 cm).
- Cut the cheese into long sticks about 3 cm long and about 1 cm thick. If the olives are large, cut them in half.
- Peel the garlic and chop it very finely. In a small bowl, mix the olive oil, vinegar, garlic, oregano, a pinch of salt and pepper. Whisk with a fork for about 20 seconds until the dressing comes together.
- Lay the pepper strips out on a board, drizzle lightly with the prepared dressing and leave for 5 minutes to absorb the flavor.
- Place a piece of cheese and an olive at one end of each pepper strip, then roll up towards the other end to form a small roll. Secure each roll with a toothpick so it doesn’t unroll.
- Arrange the finished rolls on a serving platter, drizzle with the remaining dressing and sprinkle with chopped parsley. Before serving, you can chill them in the fridge for 20–30 minutes to let the flavors meld.
Storage
Roladki przechowuj w lodówce, przykryte folią lub w pojemniku. Przed podaniem wyjmij je na 15 minut, aby nie były lodowato zimne – wtedy ser będzie miał lepszą konsystencję.
