Goat-Cheese-Stuffed Roast Capsicum with Tapenade
The name tapenade derives from tapeno, the Provençal word for capers, a vital ingredient in this tangy condiment that perfectly complements goat cheese. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 4 medium_piece (800g) red capsicums
- 300 grams firm goat cheese
- 200 grams fresh ricotta cheese
- 2 tablespoons sour cream
- 2 tablespoons extra virgin olive oil
- 1 tablespoon small basil leaves
- Tapenade
- 1 tablespoon drained capers
- 3 drained anchovy fillets
- 1/2 cup (60g) seeded black olives
- 1 tablespoon lemon juice
- 1/4 cup (60ml) extra virgin olive oil
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