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Roast capsicum, prosciutto & goat's cheese slice
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • 2 large red capsicums
  • 2 large yellow capsicums
  • 18.20 gm olive oil
  • 8 (about 125g) thin slices prosciutto
  • 1 x 150g pkt goat's cheese (South Cape brand), crumbled
  • 20.60 gm milk
  • 250.00 ml loosely packed fresh basil leaves
Instructions:
  • Heat your oven to a toasty 180°C.
  • 1. Roast the capsicums on a baking tray in a preheated oven for 40 minutes, or until charred and blistered. 2. Let them sit in a heatproof bowl covered with plastic wrap or a plate for 20 minutes to loosen the skin. 3. Peel, deseed, and remove the membrane from the capsicums, then slice the flesh into thick pieces lengthwise.
  • Prepare the bar pan by lining it with plastic wrap, ensuring it hangs over the sides. Place 2 slices of prosciutto on the base of the pan. Then cut the remaining prosciutto slices in half crossways and use them to line the sides of the pan, overlapping slightly and allowing them to hang over the edges.
  • Combine the goat's cheese and milk in a small bowl, stirring with a wooden spoon until smooth.
  • Layer half of the yellow capsicum slices at the bottom of the pan. Add the red capsicum slices on top, slightly overlapping. Spread half of the goat's cheese mixture over the peppers. Place half of the basil leaves on top and gently press down. Repeat the layers with the remaining yellow capsicum slices, goat's cheese mixture, and basil leaves. Fold the prosciutto over to seal the filling. Cover the dish tightly with plastic wrap and refrigerate for 3 hours or until set.
  • Transfer the dish onto a plate and slice into 12 pieces using a sharp knife before serving.

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