Roasted peppers with goat's cheese and capers
This is a nice colourful sandwich that can be served as a snack or as a dinner-party starter.
2 red peppers
50g very soft goat's cheese or goat's curd
2 slices of sourdough
1 tbsp olive oil
A few sprigs of bush basil or basil leaves
Salt and freshly ground black pepper
Preheat a grill to maximum temperature. Halve the peppers, lay them on a baking tray, skin side up, and grill until the skins are black; then transfer to a bowl and cover with clingfilm and leave for 10 minutes. Remove the skin and any seeds and stalks.
Grill the bread on both sides and brush with olive oil. Arrange the peppers on the bread, then break the goat's cheese into small pieces on top of that.
Scatter over the capers and basil, season and spoon over a little more olive oil.
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