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Piquillo & Sardine Crostini

Crostini is an Italian word and this is FAR from Italian...

We can imagine this being enjoyed in Provence or the Basque country.  Frankly, it's so good, we don't care where we get it.


  • 1 can sardines
  • 6 piquillo peppers, sliced into strips
  • 1/2 cup mayonnaise
  • 1 tablespoon of hot sauce or Sriracha
  • juice of a lemon
  • 2 tablespoons capers, rinsed of their salt
  • 1 baguette, sliced 1/3 inch thick on the bias 
  • extra virgin olive oil
  • black pepper


Start by preheating the oven to 500 degrees.  Brush each slice of bread with olive oil and season with black pepper. Bake for 8 minutes, turn over the bread and bake for 5 more minutes.

In a small bowl, whisk together than mayo, hot sauce, lemon juice and capers.

Time to assemble! Spread a little spicy mayo on the toasts. Lay half of a sardine on the toast, a few strips of piquillo peppers and drizzle with a little more extra virgin olive oil. Serve immediately!

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Tuna and Ricotta stuffed Piquillo Peppers

This is a twist on the classic stuffed Piquillo, which is filled with brandade. We love serving these with a big salad for lunch or as hors d'oeuvres with a glass of sparkling Cava.


  • 1 large Russet potato,
  • two 4 ounce cans of Ortiz tuna
  • 3/4 cup fresh ricotta, drained of its liquid
  • 2 tablespoons chopped parsley
  • 1 tablespoon lemon zest
  • salt and pepper
  • 2 egg yolks
  • 2 jars of Piquillo peppers (you'll have enough stuffing for about 8 peppers)


Peel the potato and cut into 2 inch pieces. Boil in salted water for 12 - 15 minutes until completely soft. Remove and smash with a potato masher or run through a ricer, if you have one.

While still warm, stir together the mashed potato, ricotta, tuna and parsley and season with salt and pepper. Add the egg yolks and mix to combine.

Working in batches, make balls about the size of unshelled walnuts and tuck into the pepper. Drizzle a bit of olive oil into a casserole or baking dish and lay in the stuffed peppers. Roast in a preheated 450 degree oven for 15 minutes, or until warmed through. Serve hot.


Organic Piquillo Peppers


The balance between sweet and heat is struck perfectly with the pepper native to Navarra in the Ebro River Valley of northern Spain. The careful harvesting of only the most ripe peppers ensures a quality product. Once harvested, the whole peppers are roasted over flaming hardwood until their skin is charred. This characteristic roasted skin is left on for bottling because it is within this delicious skin that the flavor lies. The bright red color and silky smooth texture of the Piquillo belies the intensity of this pepper's punch.

Matiz España
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  1. Heavenly Piquillo!

    Posted by Unknown on 1st Aug 2012

    Piquillo Pepppers have the most amazing taste, sweet with just a little tangy heat. My husband eats them with with sardines or tuna. I put them in hummus and feta cheese wraps. Completely delicious either way!

  2. Addictive

    Posted by Upstate New Yorker on 29th Sep 2010

    Sweet, soft but not mushy, and delicately yet definitively flavored, with just a touch of heat. Divine with some good provolone, a dash of wine vinegar, and sea salt/fresh-ground pepper, or on a panini-type sandwich. (Not much skin left on, despite what description says.) A new must-have for my all-organic kitchen.


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