Peppers and fresh cheese verrine
Peppers and fresh cheese verrine
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.
