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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
0 0 0 0
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

Imprimer ma sélection

Ingredients

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  • 1
    red pepper
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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • 1
    green pepper
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  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 4
    1/2 in. (1.25 cm) thick slices eggplant

  • salt and freshly ground black pepper to taste
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    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • pesto


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    OLIVIERI PESTO OR PASTA SAUCE

    OLIVIERI PESTO OR PASTA SAUCE

    $4.49 ea.

    160 g, 300 ml SELECTED VARIETIES


  • 2
    bunches fresh basil
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    grated sheep's milk peccorino cheese or parmagiano
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    BEAU'S ABBY STYLE CHEDDAR

    BEAU'S ABBY STYLE CHEDDAR

    $4.99 /100g

    DELI CUT 22.63/lb


    IRRESISTIBLES GRANA PADANO RISERVA CHEESE

    IRRESISTIBLES GRANA PADANO RISERVA CHEESE

    $9.99 /lb

    AGED 20 MONTHS, DELI CUT, 2.20/100 g


  • 1
    chevre des neiges cheese cut into 8 slices
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    BEAU'S ABBY STYLE CHEDDAR

    BEAU'S ABBY STYLE CHEDDAR

    $4.99 /100g

    DELI CUT 22.63/lb


    IRRESISTIBLES GRANA PADANO RISERVA CHEESE

    IRRESISTIBLES GRANA PADANO RISERVA CHEESE

    $9.99 /lb

    AGED 20 MONTHS, DELI CUT, 2.20/100 g


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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