baked peppers with goat’s cheese
This is a delicious and wonderfully easy recipe; the more sunny and sweet the peppers and tomatoes, the better the final result. Aim to find peppers which accommodate the diameter of the tomatoes elegantly. You can experiment with a wide variety of goat’s cheeses: the softer ones will need less cooking.
SERVES 4
Olive oil, for greasing
2 large red or yellow peppers, halved vertically
2 large tomatoes, halved horizontally
2 garlic cloves, roughly chopped
200g goat’s cheese, cut into 4 pieces
Basil leaves, to garnish
Preheat the oven to 180˚C.
Grease a baking dish with olive oil and place the pepper halves on it, cut-sides down. Bake until the peppers have heated through and are starting to soften, about 12–15 minutes.
Remove from the oven and turn the peppers over. Nestle a tomato half in the hollow centre of each pepper. Bake until the tomatoes have softened, about a further 15 minutes.
Remove from the oven once again, spread the garlic on the tomatoes and place a piece of goats’ cheese on top of each tomato. Bake until the cheese has melted, a further 5–10 minutes. Garnish with basil leaves and serve.
