Prep: 10 minutes

Makes: 4 servings

5 pieces Divina Roasted Red Peppers
4 oz Dry Spanish chorizo
4 oz Manchego cheese
1 tbsp Fresh parsley, chopped
Oregano White Balsamic
Sea salt
Basil Infused Olive Oil

Drain peppers of the brine they were packed in.
Cut each pepper crosswise in 1/2-inch slices.
Arrange on platter.

Splash with a little balsamic and season with salt.
Thinly slice chorizo and cheese and scatter across peppers.

Drizzle Basil Fused Olive Oil and sprinkle parsley over entire surface and serve.