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Recipe posted by Laurence Aulagne
A beautifully presented appetizer, full of freshness and taste and quite light too! "
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Preparation time: 30 mn
Cooking time: 30 mn
Rest time: 120 mn
Total time: 180 mn
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For 2 servings:
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
3 ½ oz fresh goat’s cheese
2 tablespoons of low fat light cream
6 tablespoons olive oil
1 pinch of chilli pepper
2 tablespoons of balsamic vinegar
1/4 garlic clove
2 sprigs chives
2 sesame seed breadsticks
salt and pepper
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1
Grill the bell peppers, paying attention to turn them regularly. Deglaze with balsamic vinegar.
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2
When the peppers are cooked, put them in a bowl covered with a food wrap for 10 minutes to loosen the skins. Remove the skins and conserve the pepper juice.
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3
Whisk the goat’s cheese and the cream together in a bowl and add the olive oil, crushed garlic, chilli pepper and salt.
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4
In a blender, purée each bell pepper separately, adding to each a teaspoon of balsamic vinegar and a tablespoon of pepper juice. Season with salt and pepper.
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5
Pour the green pepper mixture into a small glass, followed by a layer of creamy goat’s cheese, then the yellow pepper, followed by another layer of the goat’s cheese mixture. To finish, top with the red pepper mixture.
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6
Cover with food wrap and leave to stand in the refrigerator for at least 2 hours. Before serving, sprinkle on a few finely chopped chives and garnish with a breadstick.
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Finishing touches...
Spoon the chilled mousse onto toasted brown bread. You can prepare this appetizer the night before. Simply cover it with food wrap and keep cool in the fridge. |
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