Marinated peppers with basil and fresh cheese

3 June 2019

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
  • Chives
  • 150g (5 oz) of fresh goat cheese
  • 150g (5 oz) of ricotta
  • Olive oil
  • Fleur de sel
  • Pepper

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

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