Toasts with requesón, red peppers & thyme

Toasts with requesón, red peppers & thyme

Pintxo

By
From
Basque
Makes
20 pintxos
Photographer
Laura Edwards

Requesón is a type of simple curd cheese. I always make double quantities, as I love it. It’s so versatile that I have it for breakfast, on toast with some honey. The best thing is that it also keeps in the fridge for up to 5 days as well.

As a pintxo, it’s the perfect accompaniment to beer, but also use it in a salad or as a great garnish to go with grilled fish.

Ingredients

Quantity Ingredient
3 giant spanish
or 5 large red peppers
handful thyme, leaves stripped
2 tablespoons small capers, rinsed and squeezed dry
extra-virgin olive oil
sea salt
freshly ground black pepper
20 slices baguette

For the requesón

Quantity Ingredient
1 litre full-fat milk
3 cloves
10 black peppercorns
pinch sea salt
1-2 lemons, juiced

Method

  1. To make the cheese, heat the milk with the cloves, peppercorns and a pinch of salt until it reaches 85°C. Remove from the heat and add the juice of 1 lemon and stir. Stand for 10 minutes until the curds have separated from the whey. If you need to, you can add a little more lemon juice, a tablespoon at a time.
  2. Line a colander with muslin, stand over a bowl and strain the milk through. Leave to stand for 30 minutes, very gently squeezing to remove most of the liquid from the cheese. Leave to cool, then scoop the solid curds from the colander into a container, removing as many of the peppercorns and cloves as you can see, and leave to chill in the fridge.
  3. Using a blowtorch or under a very hot grill, blacken the pepper skins all over. Put into a freezer bag, seal and stand for 5 minutes to steam. Remove the skins from the peppers. Halve and discard the seeds, then finely slice, saving the juices.
  4. Toss the peppers and juices with the thyme leaves, capers and a good glug of olive oil. Season to taste.
  5. Toast the baguette slices. Top with the peppers and then crumble over a little of the requesón cheese. Drizzle with extra olive oil and serve.
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