Marinated peppers with basil and fresh cheese

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.