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Chèvre and Broiled Pepper Napoleons with Pest https://www.metro.ca/userfiles/image/recipes/napoleon-chevre-poivrons-grilles-pesto-2343.jpg PT20M PT15M PT50M
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.
4
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1 red pepper 1 green pepper 2 Tbsp. (30 mL) extra virgin olive oil 4 1/2 in. (1.25 cm) thick slices eggplant salt and freshly ground black pepper to taste
Chèvre and Broiled Pepper Napoleons with Pest

Chèvre and Broiled Pepper Napoleons with Pest

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  • Gluten-free
4
servings
0:20
Preparation
0:15
COOKING
0:50
TOTAL TIME

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Ingredients

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  • 1
    red pepper
  • 1
    green pepper
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 4
    1/2 in. (1.25 cm) thick slices eggplant

  • salt and freshly ground black pepper to taste
  • pesto

  • 2
    bunches fresh basil
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
  • 2 Tbsp.
    (30 mL)
    grated sheep's milk peccorino cheese or parmagiano
  • 1
    chevre des neiges cheese cut into 8 slices
Imprimer ma sélection

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.

Source : Chef José Trottier

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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