Roasted Red Pepper Tapas

  • 5 pieces DIVINA Roasted Red Peppers
  • 4 oz Dry Spanish chorizo
  • 4 oz Manchego cheese
  • 1 tbsp Fresh parsley, chopped
  • Sherry vinegar or other wine vinegar
  • Sea salt
  • Extra virgin olive oil
  1. Drain peppers of the brine they were packed in
  2. Cut each pepper crosswise into ½-inch slices
  3. Arrange on platter
  4. Splash with a little vinegar and season with salt
  5. Thinly slice the chorizo and cheese
  6. Arrange with the peppers
  7. Drizzle olive oil and sprinkle parsley over the entire surface