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
- 2 mixing bowl set
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 Plain Greek Yogurt
- 1 tsp, heaping capers drained
- 2 stems Flat Leaf 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!
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