Shishito peppers with cheese
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: gluten-free low-carb soy-free sugar-free vegetarian shishito peppers cheese side appetizer summer
Ingredients (serves 1-2)
- 1 tablespoon / 15 ml extra-virgin olive oil
- 5 ounces / 140 grams shishito peppers
- 1 ounce / 30 grams Nicasio Valley Cheese Company tomino or similar cheese
- 1/2 teaspoon fine sea salt, or to taste
Instructions
Warm up a 10-inch/25-cm cast-iron skillet on medium heat. Drizzle the olive oil and use a cooking brush to oil the skillet evenly.
Add the shishito peppers and spread them in a single layer. They should sizzle slightly in the hot skillet. Turn down the heat to medium-low.
Cook for 3 minutes, until the peppers are blistered in spots underneath.
In the meantime, slice the cheese thinly and quarter each slice. Distribute the cheese on the bottom of a serving plate.
Flip the peppers and cook 2 minutes until they are blistered in spots and tender, but still a bit crunchy.
Sprinkle the sea salt on the peppers and quickly transfer them to the prepared serving plate.
Serve immediately.
Eat the peppers with a fork, making sure to scoop up a bit of the softened cheese along the way from plate to mouth.
