Roasted Pepper & Goat Cheese Recipe
Tomato crouton, pesto bisque
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Ingredients
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Roasted Pepper & Goat Cheese
Method
Pesto Bisque
- 1
Prepare the Tomato Croutons
Preheat the oven to 375°F (190°C). Cut a loaf of crusty bread into small cubes, drizzle with olive oil, season with salt and pepper, and bake until golden brown.
- 2
Roast the Peppers
Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast in the oven for about 25-30 minutes, turning occasionally, until the skin is blistered and charred. Remove from oven and let cool, then peel off the skins and slice.
- 3
Prepare the Pesto Bisque
In a blender, combine roasted peppers (reserve some for garnish), a handful of basil, a clove of garlic, 1/4 cup of olive oil, and salt to taste. Blend until smooth and creamy. If too thick, add a little vegetable broth.
- 4
Assemble the Dish
In a bowl, ladle the pesto bisque, add croutons, and top with crumbled goat cheese and reserved roasted pepper slices.