As a starter or in an antipasti’s buffet, this recipe is perfect ! Fresh, colorful and sun flavored…
For 6 people
- 6 peppers
- 1 bunch of basil
- 150g (5 oz) of fresh goat cheese
- 150g (5 oz) of ricotta
- Olive oil
- Fleur de sel
Wash the peppers and place them in hot oven. Let bake for about ½ hour, turning the peppers two or three times. Remove them from the oven, place them in a bowl and cover with cling film. Let cool. They will be very easy to peel then.
Once peeled, cut them into slices and place them in a bowl, or jar, in layers : peppers, basil, a pinch of fleur de sel and olive oil, peppers, basil a pinch of fleur de sel…
Set aside in the fridge.
In a bowl, mix the fresh goat cheese, the ricotta, 2 pinches of Fleur de sel, ground pepper, chopped chives and a dash of olive oil. Set aside in the fridge.
For presentation, use a cookie cutter. Fill with the peppers, add a large spoon of fresh cheese on the top and a leaf of basil.
Plate: Digital @ Bernardaud