Ingredients

The following ingredients have 4 Servings
  • 2 red peppers
  • 1 thin baguette
  • 2 tbsp olive oil
  • 200g firm goat's cheese , such as Capricorn
  • large bunch flat leaf parsley
  • ½ red onion
  • handful of black olives
  • large bag mixed salad leaves containing frisée and radicchio or red chicory
  • 6 tbsp olive oil
  • 2 tbsp walnut oil
  • 2 tsp Dijon mustard
  • 4 tbsp white wine vinegar

Instruction

  • Quarter the peppers and remove the seeds and membrane. Place skin side up under a grill and cook until the skins are blackened. Cover tightly with a sheet of foil until cool enough to handle, then strip off the skins. Slice the peppers into strips and put in a medium sized bowl.
  • Slice 16 slices from the baguette and place on a baking sheet. Brush with olive oil. Cut 16 slices of goat’s cheese, putting a slice on each piece of bread. Wrap with cling film and chill until ready to cook.
  • Roughly chop the parsley, then finely chop the red onion and halve and stone the olives. Add to the bowl with the red peppers and mix.
  • Put the dressing ingredients in a screw-top jar with salt and pepper and shake well.
  • To serve, preheat the oven to fan 180C/conventional 200C/Gas 6. Bake the toasts for 10 minutes until the cheese has melted and the bread is crisp. Meanwhile, scatter salad leaves over a serving platter and sprinkle with the red pepper mix. Drizzle over three quarters of the dressing and toss. Tuck the toasts among the leaves and drizzle with the remaining dressing.