Sweet, yielding roast peppers, crunchy fried sourdough bread and creamy cheese with a salty, goaty tang: a superb medley of contrasting flavours. The pepper-infused olive oil is particularly good; any that you have left over can be kept in the fridge for a few days and used in salad dressings or pasta dishes, or just trickled on to good bread.
Serves 4
4 large red peppers
125ml extra virgin olive oil
1 garlic clove (unpeeled), lightly bashed
A sprig of rosemary, lightly bashed (optional)
3 slices of good, light sourdough bread
400g goat’s cheese (any kind will do, soft or firm)
Sea salt and freshly ground black pepper
Preheat the grill to high. Place the peppers on the grill rack and grill, turning often, until black and blistered all over. Put them into a bowl and cover with cling film (the trapped steam will help to lift the skins).
When the peppers are cool enough to handle, pull off the stalks and, if possible, tip out the juices into a bowl. Peel the skin from the peppers, then cut them open and remove all the seeds and membranes. Cut the flesh into broad strips, 2–3cm wide, and season with salt and pepper.
Warm the extra virgin olive oil in a small saucepan, add the garlic and rosemary, if using, and heat gently for a couple of minutes to infuse the flavours; don’t let the garlic brown. Take off the heat, add the peppers, along with any juices, and turn to coat in the warm oil. Leave to cool.
Cut the crusts off the sourdough and tear each slice into rough, crouton-sized pieces. Pour 2 tablespoons of the pepper-infused oil into a frying pan and place over a medium heat. When hot, add the bread and fry, turning, until toasted and golden.
Crumble large chunks of the cheese over serving plates and add the sweet, roasted pepper strips and fried bread. Trickle over a little more of the pepper oil, sprinkle with black pepper and serve.