Chèvre and Broiled Pepper Napoleons with Pest
| Preparation: | 20 min |
| Marinating/Waiting: | 15 min |
| Cooking: | 15 min |
| Total: | 50 min |
servings
| Category: | Appetizers |
| Subcategory: | Cheeses |
| Source: | Chef José Trottier |
Recipe ingredients
- 1 red pepper
- 1 green pepper
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 4 ½-in. (1.25-cm) thick slices eggplant
- Salt and Irresistibles freshly ground black pepper to taste
- 2 bunches fresh basil
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- 2 Tbsp. (30 mL) grated sheep's milk Peccorino cheese or parmagiano
- 1 Chèvre des Neiges, cut into 8 slices
Preparation
Preheat oven to 500°F (260°C).
Broil peppers until skin blackens.
Using a knife, peel off blackened skin.
Cut peppers in 2, remove seeds and cut into strips. Season and brush with oil. Set aside.
Fry eggplant slices in a skillet with a little olive oil. Season and set aside.
Purée basil, second amount of olive oil and Peccorino in the food processor. Season and set aside.
Line a muffin tin with plastic wrap.
Lay red pepper on the bottom.
Cover with 4 slices of chèvre.
Add green pepper.
Cover with remaining slices of cheese.
Spread Peccorino pesto on top of cheese.
Finish with eggplant.
Chill 15 minutes.
Turn out and serve immediately.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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