Peppers and fresh cheese verrine
4
peoples
30 min
30 min
Ingredients
2 green peppers,
2 red peppers,
2 yellow peppers,
soft goat cheese,
3 tbsp. balsamic vinegar,
4 tbsp. olive oil with basil,
1 tsp. Espelette pepper puree,
1/2 garlic clove,
salt,
4 tall glasses, juice-type.
Description
Wash the peppers and cook in the oven for 30 minutes. Then put them in a plastic bag and close the bag tight. Set aside for 15 minutes.
Mix the goat cheese with Espelette pepper, garlic and 2 tablespoons of olive oil. Peel and seed the peppers and mix according to color with 1 tablespoon of balsamic vinegar and juice of the peppers.
In each thin tall glass, pour a layer of mashed pepper of one color, cover with soft cheese and then add another layer of mashed pepper of another color. Repeat the process 3 times, then cover the glass with plastic wrap.
Store the glasses in the fridge at least for two hours. Enjoy with thin slices of toasted farmhouse bread.
2 green peppers,
2 red peppers,
2 yellow peppers,
soft goat cheese,
3 tbsp. balsamic vinegar,
4 tbsp. olive oil with basil,
1 tsp. Espelette pepper puree,
1/2 garlic clove,
salt,
4 tall glasses, juice-type.
Wash the peppers and cook in the oven for 30 minutes. Then put them in a plastic bag and close the bag tight. Set aside for 15 minutes.
Mix the goat cheese with Espelette pepper, garlic and 2 tablespoons of olive oil. Peel and seed the peppers and mix according to color with 1 tablespoon of balsamic vinegar and juice of the peppers.
In each thin tall glass, pour a layer of mashed pepper of one color, cover with soft cheese and then add another layer of mashed pepper of another color. Repeat the process 3 times, then cover the glass with plastic wrap.
Store the glasses in the fridge at least for two hours. Enjoy with thin slices of toasted farmhouse bread.