Kopanistí

Instructions

1. Roast the red pepper and chili in the oven or over a flame until the skin blackens.
2. Enclose them in a bag or covered bowl for 10 minutes, then remove the skin and seeds.
3. Crumble the cheese into a bowl and mash it with a fork together with the olive oil.
4. Finely chop the pepper, chili and onion, then mix them into the cheese.
5. Add the vinegar, paprika and pepper, and mix until you have a smooth, slightly grainy paste.
6. Let it rest for 1 hour in the fridge before serving on toasted bread.