• Fast
• Staff Favorite

Ingredients

1. 2 teaspoons vegetable oil
2. 1/2 cup whole blanched almonds
3. 2 cups roasted bell peppers, cut into 2-inch strips
4. 1/4 cup extra-virgin olive oil
5. 2 tablespoons sherry vinegar
6. 1 large garlic clove, minced
7. 1 1/2 teaspoons chopped drained capers
8. 1/2 teaspoon finely chopped thyme
9. 1/2 teaspoon minced marjoram
10. Salt and freshly ground pepper
11. 20 small pitted green olives
12. 1/4 pound Manchego cheese, sliced 1/4 inch thick
13. 1 tablespoon minced flat-leaf parsley
14. Crusty bread, for serving

Directions

1. 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. 
2. 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.