Serves 4 (as a Starter)
2 Red peppers
1 Round of Knockdrinna Snow
4 Pieces of nice quality bread, either ciabatta or sourdough
1 Clove of garlic
Course sea salt and freshly ground pepper
Preheat oven to 180 degrees. Rub the peppers with olive oil, sprinkle with salt & pepper, and roast in the oven for 15-20 minutes. (It’s a good idea to roast 4 -6 together – they will keep in your fridge for 4 -5 days and are a delicious addition to so many salads and sandwiches).
Remove seeds (and skins if you prefer) from the peppers and chop into strips. Peel the clove of garlic, rub into the bread, and sprinkle with a little olive oil. Place the peppers on the bread, season with salt & pepper and top with slices of Knockdrinna Snow. Place in the oven on an upturned roasting dish or pizza tray for 10 minutes or until the cheese is nice and soft. Serve with some salad leaves.
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