Make a Delicious Roasted Red Pepper Entrée this Summer
Provencal Recipes · Starter Course · Stephanie Villegas · TasteThis 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 chickpeas drained and rinsed
- ¼ cup sheep's milk cheese crumbled, e.g., Brocciu, Feta
- ¾ cup Greek yogurt plain
- 1 tsp, heaping capers drained
- 2 stems flat-leaf (Italian) parsley leaves removed and roughly chopped
- squeeze lemon juice to taste
- 2 thick slices 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."
Check out this recipe
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 recipeFrom Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
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 InformationAffiliate 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 Provence Articles
Vegetarian Dish: Chickpea and Spinach Gratin Provençal
February 3, 2023
The inspiration for my recipe for Chickpea and Spinach Gratin is Richard Olney’s delicious classic cookbook Simple French Food. It is a traditional Provençal vegetarian preparation that is easy to make and will impress your friends. In keeping with the book’s title, this recipe is an easy preparation that does not use milk or cheese …
A Variation on Provençal Seafood Stew
November 16, 2016
A satisfying and delicious bowl of comfort while at the same time not being heavy. The refreshing tomato and fish broth highlight the delicious levels of flavour from the capers, olives, fresh spinach and chile flakes with the seafood taking center stage. …
Panzanella a Summer Salad Recipe
July 29, 2022
It is the height of tomato season, and I cannot get enough of their bright red deliciousness. I will sometimes buy a couple of pounds from one vendor at the farmers market, then see more at another stall and buy them, too. Yes, I have even bought from three different vendors in a single day. …
Sourdough Toasts with Melted Cheese, Figs and Grapes
May 25, 2022
Sourdough Toasts with Melted Cheese, Figs and Grapes are an easy-to-make appetizer, starter or a main course with a crunchy green side salad. Our La Réserve, Maison Mirabeau’s first cuvée from Domaine Mirabeau, is a lovely food-friendly rosé. Due to its rich and creamy character, it will pair very nicely with creamy cheeses. Read more …
No Comment