French Recipes: Tartine de Poivron et Chevre
Bistrot Pierre’s group executive chef, Adam Townsley, shares his favourite comfort food recipe.
The night before you’re planning to tuck into this delicious dish, grill a selection of your favourite peppers until they get a nice bit of colour on the skin. I personally prefer red or yellow as they are sweeter. Once cooked, let them cool before leaving overnight in a marinade of extra virgin olive oil, thyme and a splash of Chardonnay or white wine vinegar.
You’ll also need to make some chive oil in advance. For this you’ll need fresh chives and good quality extra virgin olive oil. Simply add 2g of chives for every 20ml of oil and leave to infuse overnight.
When it’s time to eat, evenly toast two slices of Pain de Campagne or sourdough bread on both sides. While the bread is toasting, whip 40g of goat’s cheese with a tablespoon of cream and season with sea salt and ground black pepper. Once the bread is toasted, spread the cheese and drizzle with chive oil. Finally, arrange the peppers on top of the cheese and finish with a sprinkling of sea salt and ground black pepper.
If you’re enjoying the meal alone and aren’t worried about presentation, this also makes a great sandwich. Don’t be afraid to add some fiery peppers if you like a bit of heat too.
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From France Today magazine
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