Spanish Roasted Pepper, Goat Cheese and Walnut Appetizer Recipe
This appetizer is reminiscent of tapas served in small bars in Barcelona, where roasted peppers are often paired with cheese and nuts. The sweetness of the peppers, creamy goat cheese and crunchy walnuts create a combination that disappears from the plate faster than you can say “otra ronda”. It’s a great idea for a get-together with friends instead of classic chips.
Roasting the peppers concentrates their natural sweetness, which pairs beautifully with tangy, creamy goat cheese and crunchy toasted walnuts. The simple honey-garlic dressing adds a Spanish-style tapas character while still being easy to prepare at home.
Chef's tips
For the best flavor, don’t rush the roasting stage—let the peppers char in spots so they develop a deep, smoky sweetness. Use good-quality olive oil and vinegar, as they strongly influence the final taste. You can roast the peppers on a grill instead of in the oven for an even more intense aroma.
How to serve
Serve on a large platter so guests can help themselves, with plenty of fresh baguette to soak up the juices. It works well alongside olives, marinated artichokes and other simple tapas. You can also spoon the peppers and cheese directly onto toasted baguette slices for ready-made crostini-style bites.
Ingredients
- red bell pepper fleshy - 3 pieces
- soft goat cheese log or small rounds - 120 g
- walnuts roughly chopped - 40 g
- olive oil plus a little extra for drizzling - 2 tablespoons
- balsamic vinegar or sherry vinegar - 1 tablespoon
- honey - 1 teaspoon
- garlic finely chopped or pressed - 1 clove
- salt a pinch for the dressing
- black pepper freshly ground, to taste
- parsley chopped, for sprinkling - 1 tablespoon
- baguette sliced, optional for serving - 0.5 pieces
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 the peppers for 20–25 minutes, turning them every 8–10 minutes, until the skin is very wrinkled and almost black in spots.
- Transfer the hot peppers to a bowl and cover with a plate or plastic wrap for 10 minutes to make the skins easier to remove.
- Once cooled slightly, peel off the skins, remove the cores and stems. Cut the flesh into strips about 3 cm wide.
- In a small bowl, mix the olive oil, vinegar, honey, garlic, a pinch of salt and pepper until you get a smooth dressing.
- Arrange the pepper strips on a serving platter, drizzle with the dressing and gently toss so they are evenly coated.
- Cut the goat cheese into small slices or pieces and arrange on top of the peppers.
- Lightly toast the walnuts in a dry pan for 2–3 minutes, until fragrant, then sprinkle them over the peppers and cheese.
- Drizzle everything with a little olive oil, sprinkle with chopped parsley and freshly ground black pepper. Serve with slices of baguette.
Storage
Przechowuj w lodówce w szczelnym pojemniku. Przed podaniem wyjmij na 15–20 minut, aby ser i oliwa zmiękły i nabrały temperatury pokojowej.
