Goat´s Cheese Bruschettas

for 2

75g chargrilled peppers, preserved in oli

1/2 loaf ciabatta bread

25g butter, softened

1tsp tomato purée

1tbsp fresh basil, chopped 

1 × 100g round goat´s cheese

8 black olives, pitted 

black pepper 




1: Drain the peppers, and slice them, reserving the oil from the jar.


2: Cut the bread in half lengthways then cut into 4 (8) squares. Lightly toast the bread on both sides under a medium grill until just pale.


3: Beat the butter with the tomato purée and the basil and spread thinly on the cut side of the toasted bread.

4: Slice or cut the goat´s cheese to fit on the bread. Top with sliced peppers, and scatter over the olives. Drizzle each with a little oil from the jar. Cook under a hot grill for 3-5 minutes until the cheese is melted and buddling. Serve immediately with plenty of freshly ground black pepper.