Last week David, from Crescent Moon Farm, gave me some Pimientos de Padron at the farmer’s market. The peppers conjured fantasies of white sand beaches on the Mediterranean, sipping sparkling water (booze makes me feel ill), surrounded by tasty little bites.
David told me that in Spain, they like to play a little pepper roulette since about one in twenty is spicy. Chefs prefer them immature (about the size of a quarter), but they are good quite, a bit larger too. I prepared the little ones the traditional way, fried up in a small skillet with some olive oil until they pop and the skin blisters. They are a simple little dish, but pack a ton of flavor.
I roasted the larger Padrones directly on the burners and threw on a sweet red lipstick pimiento as well. We had some frozen puff pastry that I thought could be the basis for another little nosh. I wanted something a bit sweetened, but savory.
I tasted all the jams in the house, but nothing sang to me. Then I spied some juicy ripe peaches. I diced them and stuffed a couple small pieces with some soft ripened local cheese into each of the puff pastry squares. Then I baked the puff pastry squares at 400 degrees for about 20 minutes. I paired these fun little dishes with crusty artisan bread, a Spanish style cow, goat and sheep’s milk cheese, and some salty olives.
The light tapas meal turned out better than I could have hoped, and would be great for a party.