Try these delicious and decadent peppers on toast as a simple starter or for a weekend brunch. They take a while to cook but this can be done in advance. I promise you’ll be surprised by how slow cooking them totally changes both their flavour and texture.
Serves: 4
Prep time: 25 minutes
Cooking time: 1 hour 40 minutes
Ingredients
6 red peppers
100ml extra virgin olive oil + 1 tbsp
8 slices sourdough bread
250g good quality ricotta
1 lemon, zest only
Salt and pepper
To garnish
Few thyme or parsley leaves
Method
1. Preheat oven to 220°C (200°C fan). Cut the green stalks off the peppers and place topside down on a baking tray so they stand up. Brush lightly with the tablespoon of olive oil and place in the oven for 25-30 minutes until charred.
2. When cooked, remove the peppers from the oven and place in a mixing bowl, cover with cling film & leave for 20 minutes. This allows the peppers to steam so they become easy to peel.
3. When the peppers are cooling, mix the lemon zest and ricotta together in a small bowl and season to taste with salt and pepper. Place in the fridge until ready to serve.
4. Remove the peppers from the bowl, peel off the charred outside skin and remove the seeds inside. When all the peppers have been peeled, cut the soft flesh into 0.5cm lengthways strips.
5. Place the strips in a large pan, pour in the olive oil and a generous pinch of salt. Over a low-medium heat cook the peppers for around 1 hour until the peppers start to break down and form a paste-like consistency. Stir occasionally prevent the peppers from sticking to the bottom of the pan.
6. When the peppers are nearly ready lightly toast the sourdough and spread generously with the lemon ricotta mix.
7. Top with the silky slightly-smokey peppers and sprinkle with a few fresh thyme or parsley leaves. Serve immediately.
Get ahead: peppers can be charred and slow cooked in advance and stored in their oil for up to 5 days in the fridge. If making ahead bring the peppers back to room temperature before serving.