Crispy millet, Manchego, and olive bites with roasted pepper cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray or line it with parchment paper.

2. 2

   Place the millet in a saucepan with the water and 1/4 teaspoon of the salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes. Spread the millet on a large plate so it cools slightly.

3. 3

   While the millet cools a bit, make the cream: in a blender or food processor combine the roasted red pepper, Greek yogurt, garlic, lemon juice, smoked paprika, 1 tablespoon olive oil, and 1/4 teaspoon salt until smooth. Set aside.

4. 4

   In a large bowl, mix the warm millet, 60 g of the grated Manchego cheese, green olives, red onion, parsley, dried oregano, black pepper, beaten egg, breadcrumbs, and the remaining salt. Mix well until a compact mixture forms.

5. 5

   With lightly oiled hands, shape 12 round or slightly oval bites. If the mixture feels too soft, add a little more breadcrumbs. Coat each bite lightly with extra breadcrumbs.

6. 6

   Arrange the bites on the tray, brush or drizzle them with the remaining tablespoon of olive oil, and bake for 12 minutes at 220 °C / 425 °F.

7. 7

   Remove the tray, turn the bites over, and sprinkle the remaining 30 g Manchego over them. Bake for 5 more minutes, or until golden and crispy outside.

8. 8

   Let them rest for 2 to 3 minutes before serving. Serve the bites hot with the roasted pepper cream on the side or spread underneath.