Ingredients:
2 red sweet peppers
1 yellow sweet peppers
4 tablespoons extra virgin olive oil
to taste salt and black pepper, freshly ground
to taste fresh basil leaves, roughly torn ( a generous amount)
4 -6 slices country bread, thick slices, toasted
2 cloves garlic, peeled
to taste extra virgin olive oil ( for drizzling)
3 1/2 ounces goat’s cheese, roughly chopped
Directions:
Preheat the oven to 375F.
Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
Peel the peppers, cut open and remove the stem and seeds.
Tear pepper flesh into strips.
Dress with olive oil, salt and black pepper, and basil.
Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
Lay the peppers on top and crumble the goat’s cheese over them.
Dribble over a little more olive oil and serve
Servings: 4
Time preparation: 0 min.
Time total: 0 min.