Roasted Red Peppers with Goats Cheese
Serves 1 as a main course or 2 as a starter
2 large red pepper
2 large tomato, peeled
2 garlic cloves, cut into slivers
4 sprigs of thyme or marjoram or sliced basil
salt and freshly ground black pepper
2 tablespoon olive oil
100g goat?s cheese
- Preheat the oven to 190C/375F/gas mark 5.
- Wash the pepper and cut in half, leaving the stalk attached. Remove the seeds and membrane. Cut the tomatoes into quarters.
- Put the pepper, cut side up, into a small roasting tin. Put two quarters of tomato into each pepper, scatter with garlic and add a sprig of herbs. Season with salt and pepper. Spoon half the olive oil into each pepper. Bake in the oven for 30 minutes ? 40 minutes until the peppers are starting to char at the edges.
- Break the goat?s cheese in half and crumble into each pepper. Baste with the cooking juices and return to the oven for a further 15 minutes until the cheese is beginning to brown on top.
- Serve as an accompaniment or with a green salad and crusty bread to mop up the juices.
