Perfect for "apero". Crunchy and tasty.
For 18 pieces
1 green pepper
1 red pepper
1 yellow pepper
1 garlic clove
2 tablespoons olive oil
Dried Provence herbs
20 g capers
75 g fresh goat cheese
3 slices of toasted sourdough bread
Preheat the oven 180C.
Wash the peppers. Cut them in half (vertically). Remove the seeds and the white parts.
Put a baking sheet in the oven shelf. Put the peppers on the sheet with the cut side touching the baking sheet.
Cook in the oven for 30-40 minutes. The top of the peppers needs to be a bit brown.
Remove from the oven and put them in a frozen bag sealed without air. Let them cool down.
Once cooled down open the bag. Remove the skin by hand. It should be very easy. Cut them in thin slices.
For the marinade, peel and crush the garlic, add the cappers, olive oil, herbs, salt and pepper to taste. Mix with the peppers.
Keep them in a sealed container in the fridge for at least 30 minutes. It can be kept in the fridge for 4 days.
Toast the slices of bread. Brush them with olive oil. Spread the goat cheese and top with the marinated peppers.