Spanish Antipasto Salad

Three Red Bell Peppers

A 15 Ounce Can Of Artichoke Hearts (Packed In Brine) Drained

Three Fresh Tomatoes Cored And Cut Into About 1/2 Inch Wedges

1/4 Cup Of Spanish Marcona Almonds

3/4 Cup Of Spanish Green Olives  

1/4 Pound Of Serrano Or Prosciutto Ham

1/2 Pound Of Manchego Or Prov0lone Cheese Cut  Into About 1/2 Inch Wide, Two Inch Long Slices

1/4 Pound Of Crumbled Blue Cheese

Two Teaspoons Of Sherry Vinegar

Two Tablespoons And Two Teaspoons Of Extra Virgin Olive Oil, Divided

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

Preheat the oven to 400 degrees.

Rub the peppers with two teaspoons of olive oil. Place the peppers on a cookie sheet and put the cookie sheet into the preheated oven. Roast the peppers for about 30 minutes until the skins turn dark brown and begin to blister. Remove the peppers from the oven and let them cool for 15 minutes. For best results, place the peppers into a bowl and cover the bowl with plastic wrap. After they have cooled, remove the stem, the charred skin, and most of the seeds. Note: Do not rinse the peppers under cold water as this will remove the flavor. Cut the peppers into one inch strips. Set the peppers aside.

Into a mixing bowl, add the tomatoes, the artichoke hearts, the roasted red peppers, the sherry vinegar, two tablespoons of olive oil, the sea salt, and the ground black pepper. Mix well. Taste and add more sea salt and/or black pepper, if needed.

On a serving platter, put the peppers, the tomatoes, and the artichoke hearts in the center of the plate. Arrange the almonds, the ham, the olives, and the cheeses around the sides of the platter. Garnish with parsley and serve with crusty bread.   

Note: You can substitute hot red cheery or jalapeno peppers for the red bell peppers. When roasting, wrap these smaller, spicier peppers in aluminum foil. Small peppers have a tendency to burn and dry out if not wrapped in aluminum foil.