Baked goat’s cheese on bruschetta with red peppers, garlic and olives

Categories: February

Ingredients

• 4 red peppers
• 6-8 tbsp extra virgin olive oil, plus extra for drizzling
• 3-4 garlic cloves, sliced
• 100g pitted black and green olives, roughly sliced or chopped
• 50g butter, softened
• 2 tbsp finely chopped flatleaf parsley
• 1 tsp freshly ground black pepper
• 8 rounds of fresh goat's cheese
• 1 ciabatta or rustic French loaf, cut into slices
• slices of Parma ham
• balsamic vinegar, to drizzle

Directions

1. Roast the peppers whole if you are cooking them on a chargrill, turning them until blackened all over. Alternatively, preheat the grill to high. Cut the peppers in half and put cut-side down on a baking sheet, drizzle with a little oil and grill for about 10-15 minutes, turning as necessary, until well blackened. When cool enough to handle, peel off the skins, remove the seeds and slice into strips. Toss in a bowl with the garlic, olives, remaining olive oil, salt and black pepper to taste. Cover with cling film and place in the microwave on full for 2-3 minutes to soften. Remove, adjust the seasoning, and set aside.

2. Put the butter in a small bowl with the parsley and pepper and beat together. Spread an even layer over one side of each goat’s cheese and place butter-side down on a baking sheet.

3. To prepare the bruschetta, either chargrill or bake the slices of bread in a hot oven until just dried out and lightly toasted. Place the tray of goat’s cheese under a hot grill for 3-5 minutes, until golden and lightly bubbling. To assemble, carefully place a slice of goat’s cheese on a slice of bruschetta, followed by a spoonful of the pepper mixture. Top the goat’s cheese with Parma ham. Finally, drizzle with extra virgin olive oil and a dash of balsamic vinegar.

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