Roasted peppers stuffed with goat cheese
4 large red or yellow bell peppers, roasted, peeled, slit open down one side, cored and seeded
Maldon sea salt and ground pepper
3/4 pound mild soft goat cheese
6 basil leaves, 4 cut into chiffonade, 2 leaves reserved for garnish
2 tablespoons pine nuts, toasted
Scant 1/4 cup sultanas, plumped in hot water for 10 minutes and drained
2 tablespoons bread crumbs
2 tablespoons extra virgin olive oil
pinch of cayenne
Position a rack in the upper third or the oven and preheat the oven to 475 degrees.
Place the peppers peeled side down on a cutting board and flatten them slightly. Sprinkle with sea salt and pepper. Spread one-quarter of the goat cheese down the center of each pepper, shaping it into an oval. Scatter the basil chifonade evenly over the goat cheese and follow with the pine nuts and sultanas. Fold each pepper over to create a package. Press down gently to flatten slightly.
Place the stuffed peppers on a baking sheet. Sprinkle with the bread crumbs and drizzle a little oil over each one. Sprinkle with cayenne if using.
Bake for about 10 minutes until the bread crumbs tunr golden and the goat cheese is bubbly.
Arrange the peppers on small plates and tear the remaining basil leaves over for garnish. Drizzle with more olive oil if desired.
Noon Cooking - June 24, 2010