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Preparation : 40mn
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Cost : Low cost
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How many people : 4
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Ingredients
- 6 portions of Kiri® cheese
- 4 slices of rustic sourdough bread
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 2 cloves of garlic
- Fresh thyme
- 15 cl of fruity olive oil
- Stoned black olives
- Fine salt, fleur de sel, freshly ground pepper
Category : Spring
This recipe is based on Kiri®
THE HARLEQUIN
Instructions :
- Preheat the grill of your oven, place the peppers underneath and grill them for 10-15 minutes, turning them a quarter-turn every 3 or 4 minutes, as the skin on each side blackens.
- When all of the peppers’ surfaces are black, wrap them tightly in a sheet of aluminium foil and leave to rest for 15 minutes. Remove the skin, the seeds, the heart and the white veins inside the peppers. Cut the flesh into thick strips, then into squares.
- Combine the peppers and their juice in a dish, with the chopped garlic, a few branches of fresh thyme, and a little salt and pepper. Cover with olive oil and leave to marinate in the fridge for 24 hours. The next day, remove the peppers from the fridge 1 hour before you need to use them.
- Beat the Kiri® cheese and a little of the pepper marinade with a fork. Toast the bread and spread the Kiri® cheese mixture on top. Place the pepper squares on the bread slices, alternating colours to create a “harlequin” effect. Decorate with black olives and sprinkle with fleur de sel.
