Make a Delicious Roasted Red Pepper Entrée this Summer
This appetizer recipe is from Laurel, my cooking school and professional kitchen in Fontvieille, a beautiful village in the Alpilles. The recipe is quick to prepare and brings together fresh summer flavours. Serve with crusty bread and some chilled rosé or cocktail of your choice.
Appetizer Roasted Peppers, Chickpeas and Sheep’s Cheese Yogurt
This is an easy and delicious recipe that is perfect for your next summer meal with friends!
Equipment
Ingredients
- 1 Red Bell Pepper or one tall jar of roasted peppers
- 1 Yellow Bell Pepper
- 1 small can of chickpeas drained and rinsed
- ¼ cup Crumbled Sheep's Milk Cheese ex. Brocciu, Feta
- ¾ cup Greek yogurt plain
- 1 tsp, heaping capers drained
- 2 stems flat-leaf (Italian) parsley leaves removed and roughly chopped
- squeeze of lemon juice to taste
- 2 thick slices of Rustic Bread au levain / sourdough, if available
- extra virgin olive oil
- Fleur de Sel
- freshly ground black pepper
Instructions
- Mix cheese and yogurt to combine in a small mixing bowl, season with salt and pepper, and set aside in the fridge.
- If using fresh peppers, slice peppers into thick strips (6 per pepper) and place on a foil-lined baking sheet.
- Drizzle peppers with olive oil, salt and pepper and roast in a 400°F oven for 15-20 minutes or until the peppers start to char. Remove from oven and allow to cool.
- In another small bowl, dress the chickpeas with a squeeze of lemon, a glug of olive oil and a bit of salt and pepper.
- On a serving plate, dollop 2-3 tablespoons of yogurt sauce in the middle and, using the back of a spoon, spread the yogurt into a loose circle (using more yogurt as needed).
- Arrange the pepper strips on top of the yogurt to create a colourful plate.
- Garnish with chickpeas, capers and parsley.
- Drizzle the whole plate with olive oil, one last pinch of salt and a few turns of the pepper mill.
- Serve with thick slices of crusty rustic bread.
Tried this recipe?Let us know how it was!
Additional Appetizers:
Tomato Olive Tarts - Appetizer
There are a few steps to this recipe, but don't be put off. There is nothing complicated, and you will love the result. As a bonus, the little tart shells are a bit like savoury shortbread so you can serve those on their own. And, if you make too much olive tapenade, it will keep for a few days in the fridge.
Check out this recipe
Tarte Soleil - Puff Pastry Appetizer
From the chef, "Provençals like things sunny and pretty, so this is a popular take on the local, traditional fougasse. It can be filled with any strong-flavoured spreadable mixture such as tapenade or anchoiade or a sundried-tomato paste or even a spinach/ricotta or goat cheese."
Fried Panisse – Panisses Frites
Panisse is best eaten very hot with a bit of salt and pepper, accompanied by a green salad, as an accompaniment to a dish or as an appetizer, or as a snack instead of socca. Panisse can also be rolled in powdered sugar at the end of cooking for a delicious dessert.
Check out this recipe
Sourdough Toasts with Melted Cheese, Figs and Grapes
Make this recipe as an appetizer or a lunch dish served with a green salad.
Check out this recipe
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
No Comment