STUFFED PIQUILLO PEPPERS

serves 6–8
10 oz (315 g) fresh goat cheese
3–4 Tbsp finely chopped fresh chives,
plus more for garnish
3–4 Tbsp finely chopped fresh basil
Salt and freshly ground pepper
1 jar (12 oz/375 g) roasted piquillo peppers
(about 24 peppers)
1 Tbsp extra-virgin olive oil
FOR THE VINAIGRETTE
1⁄3 cup (3 oz/80 ml) extra-virgin olive oil
31⁄2 Tbsp balsamic vinegar
1 small shallot, minced
Salt and freshly ground pepper
Preheat the broiler.
To make the filling, in a small bowl, use
a wooden spoon to mash the goat cheese
together with the chives and basil. Season
with salt and pepper.
Drain the peppers, but do not rinse them.
With your fingers, gently open the stem end
of each pepper. Remove any seeds and ribs
you can from the insides without cutting
or tearing the pepper walls.
With a small spoon or your fingers, carefully
stuff about 1 Tbsp of the goat cheese mixture
inside each pepper. The cheese mixture
should fill the peppers but should not be
bursting out.
Arrange the peppers in a single layer on
a baking sheet. Brush them with the oil.
Slip the pan under the broiler 4–6 inches
(10–15 cm) from the heat source and broil
until the cheese is soft and bubbly, about
7 minutes. Let cool slightly.
To make the vinaigrette, in a small bowl,
whisk together the oil, vinegar, shallot,
1⁄2 tsp salt, and 1⁄4 tsp pepper.
Transfer the peppers to a serving dish.
Drizzle liberally with the vinaigrette,
sprinkle with chives, and serve.