Piquillo Peppers with Balsamic and Parmesan

• One 7-ounce jar of piquillo peppers, drained and cut in half
• 1/4 cup chopped flat-leaf parsley
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1 tablespoon aged balsamic vinegar
• One 2-ounce chunk of Parmigiano-Reggiano cheese

1. Arrange the piquillo pepper halves in concentric circles on a platter.
2. In a blender, combine the parsley and olive oil and puree until smooth; season with salt and pepper.
3. Drizzle the parsley oil and then the vinegar over the peppers.
4. Shave the cheese on top, preferably with a microplane grater.

piquillo peppers, flatleaf, extravirgin olive oil, salt, aged balsamic vinegar, cheese

Taken from www.foodandwine.com/recipes/piquillo-peppers-balsamic-and-parmesan (may not work)