Canape

Grilled pepper and goats cheese crostini

1 ciabatta-style loaf, cut into 1 cm slices and toasted
3 large red peppers
1 tbsp olive oil
340g goats cheese, chopped roughly

Chilli Oil
3 tbsp olive oil
3 crushed dried red chillis
1 sprig rosemary
1 bay leaf
1 large clove of garlic, crushed
Salt and pepper

Mix the chilli oil ingredients in a small pan and heat until the spices and garlic start to sizzle, remove the pan from the heat and allow the mixlure to sit until cool. Strain before use.

Heat a grill pan until very hot. Cut the peppers in half and place skin side down on the grill. Cook until the skins are blackened and scorched. Remove from the heat and cover with a damp cloth. When cool enough to touch, peel away the skins and cut into slices. Drizzle a tbsp of olive oil over and reserve.

Assemble the crostini. Arrange the toasted ciabatta on a baking sheet or grill pan and drizzle some chilli oil on them. Add a few bits of chopped goats cheese and pepper on top. Before serving, place under a hot grill to melt the cheese.

• 10
• 20
• 50
• < Prev
• 1
• 5
• 9
• 13
• 17
• 24
• Next >