Serving Size : 4
2 red sweet peppers
1 yellow sweet pepper
4 tablespoons extra virgin olive oil
salt and freshly ground black pepper
a generous amount of fresh basil leaves,roughly torn
4 thick slices country bread, toasted (4 to 6)
2 garlic cloves, peeled
extra virgin olive oil for drizzling
3-1/2 ounces goat’s cheese, roughly chopped
Preheat the oven to 375F. Put peppers on an unoiled baking pan and roast them in oven for 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.
Per serving (excluding unknown items): 122 Calories; 14g Fat (98% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 1mg Sodium