
RECIPE #Smoked pickled capsicum & stracchino on toast
Updated: Apr 20, 2020

Ingredients for 4 people:
2x red peppers
2x yellow peppers
1 sprig basil
200g stracchino cheese (or ricotta) - We recommend Cheeses Loves You
Light olive oil
4x slices sourdough bread
100+50g Sugar
200g Vinegar (white or cider)
300g Water
Salt
Pre heat the oven to 200C and bake the whole peppers with little olive oil for 15-20 minutes or until skin starts coming off. Once cooked put the peppers in a container and cover tight with cling film so that steam is kept inside, this way the skin will peel off easier. In the meantime prepare the pickle, bring to the boil 100g of the sugar, vinegar and water. In a separate pot make a caramel with the 50g of sugar, when it starts darkening add the pickle liquid and cook till caramel is dissolved. Now peel the peppers, remove the seeds and cut peppers in 2cm thick strips. Save all of the cooking juices and strain them into the caramel pickle liquid. Add the peppers into the pickle and cook on low heat a little further until peppers are soft. Season with salt and pepper. In a fry pan heat the olive oil and fry on both side the bread until golden brown, take off the pan and divide the stracchino onto the 4 slices of bread, cover the stracchino with the pickled peppers and garnish with torn basil leaves.