Spanish Snack with Roasted Peppers, Manchego Cheese and Walnuts Recipe
This snack is made of thin strips of roasted peppers wrapped around pieces of Manchego cheese and sprinkled with crunchy walnuts. In Spanish bars, similar small one-bite tapas appear on the counter next to olives and pieces of tortilla. The flavor is sweet and salty, with a pronounced cheese aroma and a light crunch from the nuts.
These bite-sized tapas combine the sweetness of roasted peppers with the salty depth of Manchego and the crunch of toasted walnuts, giving you a simple yet elegant snack that feels straight out of a Spanish bar.
Chef's tips
Roast a few extra peppers while you’re at it – they keep well in the fridge with a little olive oil and are perfect for sandwiches or salads. If the peppers release a lot of juice while resting, don’t throw it away: whisk it into the dressing for even more flavor.
How to serve
Serve on a long platter as part of a tapas spread with olives, marinated artichokes, tortilla española and crusty bread. They also work well as a light starter before grilled fish or seafood.
Ingredients
- pepper - 3 pieces
- Manchego cheese - 150 g
- walnuts - 40 g
- olive oil - 2 tablespoons
- wine vinegar - 1 teaspoon
- garlic - 1 clove
- parsley chopped - 1 tablespoon
- sea salt
- black pepper
- toothpicks - 20 pieces
Preparation
- Preheat the oven to 220°C (top and bottom heat). Line a baking tray with baking paper.
- Wash and dry the peppers, then place them whole on the tray. Put in the oven for 20–25 minutes, turning every few minutes, until the skin is well darkened and slightly charred in spots.
- Transfer the roasted peppers to a large bowl and cover with a plate or foil for 10–15 minutes – the steam will help you peel off the skin more easily.
- Once cooled, peel off the skin with your fingers or a knife, remove the cores and white membranes. Cut the flesh into long strips about 2 cm wide.
- Cut the Manchego cheese into small rectangular sticks so they can be easily wrapped in the pepper strips.
- Roughly chop the walnuts and toast them in a dry pan over medium heat for 2–3 minutes, until lightly golden and fragrant.
- Finely chop the garlic or press it through a garlic press. In a small bowl, mix the olive oil, vinegar, garlic, a pinch of salt and pepper to make a simple dressing.
- Place each pepper strip on a board, put a piece of cheese at one end and roll the pepper around the cheese like a small roulade. Secure with a toothpick so it holds together.
- Arrange the finished rolls on a plate or serving platter. Drizzle with the prepared oil and vinegar dressing.
- Sprinkle with chopped parsley and toasted walnuts. Serve at room temperature.
Storage
No storage information available for this dish.
I like to use peppers in different colors so the platter looks more vibrant. If you’re short on time, you can use good-quality jarred roasted peppers – just pat them dry before rolling.
