Need a bite to serve with all the amazing wine brought back from Argentina? Try this comforting nosh, made a bit more fancy with a bright red marmalade.

Yield: 4–6 servings

Place each pepper directly onto a gas burner at full heat. Roast until entire pepper is charred black, turning occasionally. Add peppers to a small bowl, and cover tightly. Set aside for 5 minutes. Uncover peppers, and allow to cool. Using a paper towel, peel away charred layer and discard. Remove stem and seeds and discard.

Add peppers, chili flakes, lemon zest, vinegar, and honey to the bowl of a food processor fitted with a metal blade. Puree until peppers are smooth but still have texture. Transfer to an airtight container, and refrigerate for several hours.

Preheat oven to 350˚F. Line 2 baking sheets with parchment paper, and place slices of ciabatta in an even layer. Toast bread until crispy, about 5 minutes per side.

Preheat broiler. Remove rind from brie, and discard. Slice brie, and place on ciabatta. Broil until cheese is melted, and serve immediately with pepper marmalade.