When Troy and I thought about our plans for New Years we decided to stay in and bring in the new year with our fur babies, a glass of wine, and an array of small bite appetizers. One of our favorite places to go here in San Antonio is a Spanish tapas bar. Every single item we have tasted there has been amazing! Guys, Every.Single.One! Since we decided to stay in, we thought it would be fun to recreate our experiences from there for New Years Eve.
Cherry Pepper Rellenos is a spin on a dish that I absolutely love. Traditionally used with piquillo peppers, I swapped them for cherry peppers because their shape makes it easier to enjoy as an appetizer. This dish marries different flavors and textures. They are sweet from the peppers, salty from the Serrano ham, creamy from the different types of cheese used, and crunchy from the bits of toasted walnuts. I picked up my peppers from the olive bar at my local grocery store.
Tonight we opened a bottle of Becker Vineyards Cabernet-Syrah and it paired perfectly with our appetizer extravaganza!
Spanish Tapas-Cherry Pepper Rellenos
14 cherry peppers, de-seeded
2 oz garlic and herb goat cheese
1/2 cup mascarpone cheese
2 tbs almond milk (or regular milk)
1/4 cup walnuts, toasted and crushed- reserve a bit for garnish
4 slices Serrano ham, diced
salt and pepper to taste
chives to garnish
Preheat oven to 375 degrees. Place cherry peppers into a small oven safe dish.
In a small bowl, mix together goat cheese, mascarpone, and milk. Whip until smooth and slightly fluffy.
Fold in the toasted walnuts and Serrano ham. Salt and pepper to taste.
To fill the cherry peppers: spoon the filling into a zip top bag. Push the mixture into one of the bottom corners of the bag. Snip the tip of the bag and squeeze the mixture into the cherry peppers.
Place peppers into the oven for 5-8 minutes until heated through.
Garnish with reserved walnuts and chives.