Tapas

Stuffed Piquillo Pepper with Serrano Ham, Petite Basque and Pimenton Mayo on a Crostini

8 Small Piquillo Peppers
1 Baguette
1 Cup Mayonnaise
1 Tablespoon Pimenton
1/4 Teaspoon Cayenne Pepper
1 Small Handful of Chives, sliced thin
Petite Basque Cheese
1/8 Lbs. Serrano Ham

1. Roast Piquillo Peppers at 450 degrees fahrenheit for 10 minutes until skin is scorched, wrinkled or loose. Place in bowl, cover with plastic and let cool for 10 minutes. Remove skin and seeds. Reserve. (If you only jarred piquillo's are available use them.)
2. Slice baguette into 1/4" thick rounds. Toast until lightly browned. Set Aside.
3. Make mayonnaise (prefably homemade but storebought will be fine) and add Pimenton and cayenne. Mix well. Refrigerate.
4. Chop chives into thin slivers or on the bias.
5. Slice cheese into rectangles no larger than the ham.
6. Wrap ham around cheese and stuff into peppers.
7. Spread pimenton mayo on toasted bread and place stuffed pepper on top.
8. Garnish with sliced chives.