Shishito Peppers with Chevre

Is anyone else inundated with all things summer?  You may have noticed the abundance of recipes with no more than a few simple ingredients coming through this blog.  Like everyone else, we have been struggling just to get everything done each day so simple is best lately in the kitchen!
You likely have noticed the proliferation of shishito peppers on restaurant menus.  I love them grilled and served with great olive oil and course sea salt.  A little chevre and marcona almonds doesn't hurt either!

I like chive flowers, so added a few more and cilantro leaves.
Chopped marcona almonds or toasted hazelnuts work great too!

I've made these with pepperoncini peppers too -- I have a few plants going nonstop!

shishito peppers (if serving as an appetizer allow 4-6 per person)
extra virgin olive oil**
sea salt
chevre
cilantro
lime

If you have an outdoor grill start it in advance.  Wash and dry peppers, place directly over flame on grill, turning often.  Once they begin to blacken, remove from grill and set on platter.  Dress liberally with good quality extra virgin olive oil, season with course sea salt.
I place dollops of chevre on top and at times chopped toasted hazelnuts or marcona almonds. 
Serve with crusty bread to dip in the olive oil.


** Partanna Olive Oil from Sicily is wonderful for this and any finishing of dishes