RED PEPPER CROSTINI

cals 373 | sat fat 5.5g | sugar 8g | serves 4

INGREDIENTS

2 red peppers, sliced • 1 red onion, sliced • 50ml olive oil • 80ml sherry vinegar • salt • 1 baguette • 2 garlic cloves, finely chopped • 100g goat’s cheese, crumbled

METHOD

1. Slowly cook the peppers and onion in a pan with a dash of oil and 80ml water until they release their juices and start to caramelise – around 15-20 mins.

2. Once the mixture looks shiny and soft, add the sherry vinegar and a pinch of salt to taste.

Leave to cool.

3. Slice the baguette into ½-inch thick pieces and drizzle with the remaining oil, some salt and the garlic. Roast in an oven preheated to 170°C for 10 mins.

4. Spread the onion and pepper mix on to the cooked crostini and top with the goat’s cheese.