Appetizer of Navarrese pique peppers stuffed with goat cheese
2 servings
15 minutes
The appetizer of stuffed piquillo peppers with goat cheese is a true embodiment of Spain's gastronomic elegance. Piquillo peppers, native to the Navarra region, are known for their sweet flavor and tender texture that pairs perfectly with soft goat cheese. Baked with garlic, sea salt, ground pepper, and aromatic mustard oil, they acquire a rich, spicy taste with pleasant creamy notes. This appetizer is a magnificent choice for a festive table or as part of a tapas menu. Light yet sophisticated, they highlight the rich culture of Spanish cuisine where simple ingredients are transformed into works of art.
1
Preheat the oven to 200 degrees.
2
Carefully stuff the cleaned peppers with goat cheese using a teaspoon so that the filling does not fall out. Mince the garlic with a knife or a garlic press. Place the peppers on a baking sheet, sprinkle with salt, pepper, garlic, and drizzle with mustard oil so that the surface of each pepper is well coated with oil.
- Soft goat cheese: 100 g
- Peeled Canned Piquette Peppers: 150 g
- Garlic: 1 clove
- Mustard oil: 3 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
3
Place the baking tray in a well-heated oven for 7-10 minutes.