2 cups roasted bell peppers, cut into 2-inch strips
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 large garlic clove, minced
1 1/2 teaspoons chopped drained capers
1/2 teaspoon finely chopped thyme
1/2 teaspoon minced marjoram
Salt and freshly ground pepper
20 small pitted green olives
1/4 pound Manchego cheese, sliced 1/4 inch thick
1 tablespoon minced flat-leaf parsley
Crusty bread, for serving
How to Make It
In a medium skillet, heat the vegetable oil. Add the almonds and cook over moderate heat, stirring, until golden, about 5 minutes; transfer to paper towels and let cool, then coarsely chop.
Arrange the peppers on plates. In a bowl, combine the olive oil, vinegar, garlic, capers, thyme and marjoram; season with salt and pepper and drizzle over the peppers. Top with the green olives, almonds and cheese. Sprinkle with the parsley and serve with crusty bread.
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