Smoky and sweet, tart and creamy in this simple family dish. Best served fresh. Serves 5-7.
8 med capsicums or 3 to 4 big ones, quartered, de-seeded
4 – 5 medium local zucchini, halved length-ways
5 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt
16 thin slices of ciabatta (Delbake or Hogans do a great Ciabatta Loaf)
200 g soft fresh organic goat’s cheese
1 cup thickened cream
2 tablespoons fresh lemon juice
1 tablespoon finely chopped spring onion or onion
2 tablespoons fresh basil leaves, torn
Preheat the barbecue for high heat. Coat the capsicums and zucchini with 1 tablespoon of the oil and the salt. Barbecue the capsicums and zucchini, turning them over as needed to cook evenly, for about 10 minutes, or until the capsicums are blistered and charred and the zucchini is slightly charred and just tender.
Brush the bread with 2 tablespoons of the oil. Grill the bread for about 2 minutes per side, or until slightly charred and toasted.
Meanwhile, in a food processor, blend the goat’s cheese and cream until smooth. Season to taste with salt and pepper. Spread the goat’s cream over a platter. Cut the zucchini crosswise and on a slight diagonal into 2cm wide pieces. Arrange the capsicums and zucchini over the goat’s cream. In a small bowl, whisk the lemon juice, shallot, and remaining 2 tablespoons oil to blend. Season with salt and pepper. Drizzle the sauce over the peppers and zucchini. Sprinkle with basil leaves and serve with the grilled bread. Thank you to Taste.