Roasted Red Pepper Tapa
Prep: 10 minutes
Makes: 4 servings
5 pieces Divina Roasted Red Peppers
4 oz Dry Spanish chorizo
4 oz Manchego cheese
1 tbsp Fresh parsley, chopped
Oregano White Balsamic
Basil Infused Olive Oil
Drain peppers of the brine they were packed in.
Cut each pepper crosswise in 1/2-inch slices.
Arrange on platter.
Splash with a little balsamic and season with salt.
Thinly slice chorizo and cheese and scatter across peppers.
Drizzle Basil Fused Olive Oil and sprinkle parsley over entire surface and serve.