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Spanish tapas platter

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

350 g Woolworths roasting vine tomatoes
Olive oil, to moisten
Sea salt, to taste
4 tricolore peppers
8 basil leaves
200 g black olives, drained and smashed
70 g Serrano ham
225 g Woolworths smoked chorizo sarta, sliced
150 g Manchego cheese
Crusty bread, for serving

Method

Preheat the oven to 220°C. Place the tomatoes on a baking tray, moisten with olive oil and season with salt. Roast for 20 minutes, or until starting to catch.
Halve the peppers lengthways, core and seed. Place on a baking tray and top each half with a basil leaf, garlic clove and some olives. Moisten with olive oil. Bake at 190°C for 30 minutes, or until very tender and starting to catch.
To assemble, arrange the meat on the platter. Add the thinly sliced cheese, tomatoes and peppers. Serve with crusty bread and olive oil.

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