Name: Pipérade with soft cheese and toasted baguette
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 baguette, thinly sliced on an angle; For brushing: extra-virgin olive oil; 1 garlic clove, halved; 200 gm Persian feta; 1 cup flat-leaf parsley (loosely packed); Pipérade; 60 ml olive oil (¼ cup); 1 small onion, thinly sliced; 1 garlic clove, thinly sliced; 2 each red and yellow capsicum, thinly sliced; 400 gm canned tomatoes; 2 vine-ripened tomatoes, finely diced; 16 picholine olives, crushed, seeds removed; 1 tbsp oregano leaves

Pipérade with soft cheese and toasted baguette

Australian Gourmet Traveller recipe for Pipérade with soft cheese and toasted baguette

Serves 6

Cook

30M

Ingredients

1 baguette, thinly sliced on an angle

For brushing: extra-virgin olive oil

1 garlic clove, halved

200 gm Persian feta

1 cup flat-leaf parsley (loosely packed)

Pipérade

60 ml olive oil (¼ cup)

1 small onion, thinly sliced

1 garlic clove, thinly sliced

2 each red and yellow capsicum, thinly sliced

400 gm canned tomatoes

2 vine-ripened tomatoes, finely diced

16 picholine olives, crushed, seeds removed

1 tbsp oregano leaves

Method

Main

1.Preheat oven to 200C. For pipérade, heat oil in a large saucepan over high heat, add onion and garlic, stir until just tender (2 minutes), add capsicum and stir until starting to soften (2 minutes). Add canned and fresh tomato, olives and oregano, season to taste and cook until capsicum is tender (15-20 minutes).

2.Meanwhile, brush baguette slices with olive oil and rub with cut side of garlic, then place on an oven tray and bake, turning occasionally, until just golden (5-10 minutes). Serve warm with Persian feta and pipérade, scattered with parsley.

Styling by Lisa Featherby

Styling by Kirsty Cassidy