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Traditional red pepper and Brie pinchos

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 //

Make sure to include these cocoa-coated steaks with grilled Mexican peppers for your guests to much on.

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