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Roasted Peppers with Fiery Cheese

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 Serves: 6
1 red pepper, halved and deseeded
1 orange pepper, halved and deseeded
1 yellow pepper, halved and deseeded
115g / 4oz Afuega'l Pitu cheese or other hot spiced cheese, diced
1 tbsp clear honey
1 tbsp sherry vinegar
salt and pepper

Preheat the grill to high. Place the peppers, skin-side up, in a single layer on a baking sheet. Cook under the hot grill for 8-10 minutes or until the skins have blistered and blackened. Using tongs, transfer to a plastic bag. Tie the top and set aside to cool.

When the peppers are cool enough to handle, peel off the skin with your fingers or a knife and discard it. Place on a serving plate and sprinkle over the cheese.

Whisk the honey and vinegar together in a bowl and season to taste with salt and pepper. Pour the dressing over the peppers, then cover and chill until required.

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