Roasted Red Capsicums with Soft Cheese and Rosemary

Roasted Red Capsicums with Soft Cheese and Rosemary

This dish is inspired by one we ate at the Mirador de Morayma restaurant in Granada, which overlooks the Alhambra from its perch on the side of a hill opposite. We’ve emulated the fresh, faintly blue cheese served there by mixing soft fresh goat’s cheese with a mild creamy blue.

Photography by Nick Tresidder
From issue #20
Aug. 31, 2015
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