Peasant loaf with roasted peppers and rigatello cheese

Name: Peasant loaf with roasted peppers and rigatello cheese
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 4.00 pepper yellow and red; 100.00 ml fresh chillies 573; 5.00 garlic cloves; salt and freshly ground black pepper; 50.00 g rigatello cheese; fresh mixed herbs to garnish; 4.00 bread

4 servings

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Fruit

By Food24 November 03 2009

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Ingredients (7)

4.00	pepper — yellow and red
100.00 ml	fresh chillies — 573
5.00	garlic — cloves
	salt and freshly ground black pepper
50.00 g	rigatello cheese
	fresh mixed herbs — to garnish
4.00	bread

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Method:

1. Cut peppers in half, seed and core. Place in a roasting pan and pour over enough olive oil to thoroughly coat. Toss in whole garlic cloves and season.
2. Roast the peppers in a preheated 200 ºC oven for about 40 minutes until blackened and cooked. Place the cooked peppers in a plastic bag, seal and allow to sweat, cool slightly then peel. (Sweating makes peeling easier.)
3. Slice the peppers into thin strips and arrange on the peasant loaves. Cover with thin slices of cheese and decorate with fresh herbs.
Serves 4