Play around with sweet and salty flavours in these traditional red pepper and Brie pinchos. They’re the perfect tapas for your next Spanish fiesta.
SERVES 8 // COOKING TIME 1 hour 35 min
3 red peppers, halved
¼ cup olive oil + to drizzle
1 tbsp red-wine vinegar
½ tsp smoked paprika
1 baguette, sliced
125 g Brie
1. Preheat oven to 200°C.
2. Remove seeds and ribs from peppers. Arrange on a baking tray, drizzle with 2 tbsp oil and roast until charred, 15 minutes.
3. Place the peppers in a ziplock bag and leave to sweat for a few minutes. Remove the skins.
4. Place peppers in a bowl with 2 tbsp oil, vinegar and paprika. Leave to marinate for 1 hour.
5. Drizzle oil over the baguette slices. Top each with a wedge of Brie and half a pepper. Grill for 2 minutes to slightly melt Brie.
Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za
Make sure to include these cocoa-coated steaks with grilled Mexican peppers for your guests to much on.