Use this as an appetizer or party food.
INGREDIENTS:
3 cups padron peppers, stems removed 1 cup baby leeks, white and pale green parts, diagonally sliced 1 inch by 1/8th inch ½ cups Tetilla or Manchego cheese trimmed of rind and cut into ¼ inch cubes Salt (large flake such as Maldon or Le Saunier de Camargue) and pepper to taste ½ cup cilantro leaves, loosely packed ¼ cup roasted almonds, chopped Olive oil as needed 24 ½-inch thick slices of baguette, toastedMETHOD:
Heat a medium (8-10 inch) heavy skillet over medium-high heat. When hot, add oil to fill pan 1/8th inch. When the oil is almost smoking, carefully add the padrons and cook until blistered. Remove with a slotted spoon and chop coarsely with a knife, and toss into a large bowl. Keep as hot as possible.
Working quickly, pour off most of the oil and reserve for another use*. Add the leeks to the pan and sauté until tender. Add to the bowl with the padrons. Add the cheese to the bowl and toss to combine. Season with the salt and pepper, then add the cilantro and toss to mix in.
Use a spoon to top the toasts with the mixture, then scatter the almonds over the toasts. Scatter a few salt flakes over the lot and serve warm.
Chef’s Notes: *The oil for drizzling over the toasts before serving, or you can fry the slices of bread in the oil for more flavor. Use the oil for salad dressings, drizzle on cheese or use it for cooking. Use scallions or white onion diced fine in lieu of leeks.
Yield: 24 toasts
Source: Chef Andrew E Cohen
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