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.
INGREDIENTS
3 large red capsicums
Dressing
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 clove garlic, crushed
1 tablespoon baby capers
1 teaspoon chopped oregano
sea salt and freshly ground pepper
Soft cheese
50 grams mild, soft blue cheese
100 grams soft goat’s cheese, we used Te Mata Summerlee goat’s curd
½ teaspoon finely chopped rosemary
1 tablespoon milk
METHOD
Preheat the oven to 200°C.
Put the capsicums in a baking dish and roast until the skins are blackened in places. The flesh should be tender but not falling apart. Cover with a tea towel and leave for 20 minutes to steam. Peel off the skin and remove the core and seeds. Cut the capsicums into thick strips.
Dressing: Whisk the ingredients in a bowl and season.
Cheese: Mash the blue cheese with a fork then combine with the goat’s cheese, rosemary and the milk.
To serve: Arrange the capsicums on a platter and top with the dressing. Place spoonfuls of the soft cheese over the top and grind over black pepper. Serve with crusty bread.
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