Ingredients
- 2 red capsicums
- 2 onions
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp sugar
- Sea salt and pepper
- 4 thin slices sourdough bread
- 150g soft goat's cheese, crumbled
- Sprigs of thyme
Method
Brush the capsicum with a little olive oil, roast in a 200C oven for 30 minutes or until softened, place in a covered bowl for 10 mins, then peel off skin and discard seeds. Cut into wide strips.
Halve the onions and slice finely. Heat 2 tbsp olive oil in a frypan and cook the onions for 20 mins, tossing occasionally. Once soft, increase the heat, add the balsamic vinegar, sugar, salt and pepper and allow to brown, tossing constantly.
Grill the bread and brush with olive oil. Arrange the red capsicum over it, top with caramelised onions and scatter with crumbled goat's cheese and thyme. Drizzle with extra virgin olive oil and serve.
This recipes is featured in the book, Winter which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
