Red pepper purée with goat's cheese
These little mouthfuls of silky, smooth red pepper purée and goat's cheese are even more stunning when served with Kevin Mangeolles' fennel and Parmesan biscuits. Try this goat's cheese canapé at your next party.
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Ingredients
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Imperial
- 3 whole bell peppers
- 50g of goat's cheese
- 75ml of vegetable oil
- 1 tsp red wine vinegar
- salt
Equipment
- Muslin cloth
- Liquidiser
- Squeezy bottle
Method
1
Rub the peppers with the oil and place in an oven at 180ºC/Gas mark 4 for 15 minutes. Once cooked, remove them from the oven and peel, deseed and liquidize
- 3 whole bell peppers
- 75ml of vegetable oil
2
Strain through a sieve for 1 hour to drain off the excess water
3
Season with salt and vinegar put into a squeezey bottle. Pipe dots on to spoons
- salt
- 1 tsp red wine vinegar
4
Cut the goats cheese into small cubes and place next to the purée. Serve
- 50g of goat's cheese
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Red pepper purée with goat's cheese
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© Great British Chefs 2019