Serves 2
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To serve:

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Arrange the walnuts on a baking tray and roast in the oven until hard and crunchy. Allow to cool, then add to a food processor with the sugar and salt and blend until it resembles a coarse powder.
  2. Spread the walnut mixture onto the baking tray and roast again until a crumb texture is achieved. This will only take a few minutes so keep an eye on the powder!
  3. Whip the goats cheese, cream and crème fraiche until they reach a smooth consistency. Season to taste, then transfer to a piping bag with a medium-sized nozzle.
  4. Pipe the goats cheese onto plates and lay the piquillo peppers around and on top of the cheese. Garnish with some green leaves and finish by sprinkling the walnut powder over the cheese and peppers. Serve with some fresh sourdough or some crackers.

Note: Crackers can be used as an alternative to fresh sourdough, if you wish.

This recipe is from the book Cava Bodega Tapas” A Taste of Spain in Ireland, by J.P. McMahon