Gorgonzola Piparra Recipe

Prepare peppers

If using fresh piparras: rinse and pat dry. Trim stems leaving a small cap intact (or remove stems completely if preferred). If using jarred piparras, drain and reserve 1/4 cup of their brine and skip to 'Make brine' but reduce added salt by half.

Make brine

In a small saucepan combine 1 cup white wine vinegar, 1 cup water, 1 tablespoon sugar, 1 teaspoon kosher salt, 1 teaspoon whole black peppercorns, 2 smashed garlic cloves and 1 bay leaf. Bring to a gentle simmer over medium heat and stir until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let sit 3 minutes to infuse.

Pack and cool

Place the peppers in a clean jar or container. Pour the warm brine over the peppers, making sure they are fully submerged. If using jarred peppers and you reserved brine, add that reserved 1/4 cup to the jar. Allow the jar to cool to room temperature, then seal and refrigerate at least 24 hours before using; flavor improves after 48 hours. Keeps refrigerated up to 2 weeks.

Allow the Gorgonzola and cream cheese to come to cool-room temperature for 20–30 minutes so they blend smoothly.

In a medium bowl, crumble 6 oz Gorgonzola and add 2 oz softened cream cheese. Use a fork or small whisk to combine until mostly smooth with some texture. Add 2 tablespoons heavy cream and 1 teaspoon extra-virgin olive oil; continue mixing until creamy. Taste and season with up to 1 teaspoon freshly ground black pepper (no additional salt is usually needed because Gorgonzola is salty). If you want a thinner spread, add additional cream 1 teaspoon at a time.

Transfer the spread to a piping bag or small bowl and refrigerate while the bread is prepared; bring back to room temperature 10 minutes before serving for easiest spreading.

Preheat oven to 400°F (200°C) or heat a skillet. Arrange 12 slices of country bread on a baking sheet. Brush both sides lightly with 1 tablespoon extra virgin olive oil. Toast in the oven 6–8 minutes, flipping once, until golden and crisp. Alternatively, grill or pan-toast until nicely browned.

Spread about 1 rounded tablespoon of the Gorgonzola mixture on each toasted slice (adjust amount to taste). Place 1 piparra pepper on top of each crostini. If the peppers are large, slice lengthwise and fan across the cheese.

Garnish each crostini with a light sprinkle of chopped walnuts (about 1/2 teaspoon), a few flakes of chopped parsley, and a small zest of lemon if using. Finish with a tiny drizzle (about 1/8 teaspoon) of extra-virgin olive oil and a final crack of black pepper.

Serve immediately as an appetizer. If prepared a short time in advance, keep assembled crostini loosely covered at room temperature no longer than 30 minutes to avoid sogginess.