Sweet Pointed Pepper, Truffled Honey & Goats' Cheese Montadito

By Gousto

Sweet Pointed Pepper, Truffled Honey & Goats’ Cheese Montadito

Tuck into tapas with a taste of Spain’s classic open-faced sarnie – the montadito. You’ll load ciabattas with truffled honey, goat cheese and charred pointed peppers before serving up with lemony thyme potatoes and salad.

Ingredients

For 2 people [double for 4]

50g baby leaf salad
2 ciabatta rolls
1/2 tsp dried thyme
1 garlic clove
2 tsp ground smoked paprika
25g honey
1 lemon
75g soft goats cheese
1 sweet pointed pepper
1 tomato
8ml truffle flavoured extra virgin olive oil
3 white potatoes

You’ll also need

Olive oil, pepper, salt

Cooking instructions 30 mins

For 2 people [double for 4]

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Chop the potatoes (skins on) into small cubes. Zest 1/2 [1] lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter). Deseed the sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and chop in half lengthways, then cut into chunks.

Step 2

Combine half the dried thyme (you’ll use the rest later!) and the smoked paprika in a large bowl with the cubed potatoes, lemon zest, a drizzle of olive oil and a pinch of salt and pepper – these are your marinated potatoes.

Transfer the marinated potatoes to a baking paper-lined baking tray and put the tray in the oven for 25 min or until golden and crisp – these are your smoky, lemon & thyme potatoes.

Step 3

Slice the ciabattas in half, then add the halved ciabattas to one side of a separate baking tray with a generous drizzle of olive oil and a pinch of salt and pepper. Add the chopped pepper to the other side of the tray with a drizzle of olive oil and a pinch of salt and pepper. Put the tray in the oven for 10 min or until the ciabatta is golden and crisp and the peppers are tender – these are your crisp breads and roasted sweet pointed peppers.

Step 4

Meanwhile, combine half the honey (you’ll use the rest later!) and the juice of 1/2 [1] lemon in a large bowl with a drizzle of olive oil and a pinch of salt and pepper – this is your dressing. Chop the tomato[es] roughly. Wash the baby leaf salad and pat it dry with kitchen paper. Add the baby leaf salad and chopped tomato to the bowl and toss – this is your dressed salad.

Step 5

Crumble the goats’ cheese into small pieces. Peel and chop the garlic in half.

Step 6

Once the ciabatta is golden and crisp, remove the tray from the oven and set aside to cool slightly, then rub the sliced-side of the chopped garlic over it (not a fan of raw garlic? Only use a little!)

Top with the roasted sweet pointed peppers, then the crumbled goats’ cheese

Drizzle over the remaining honey, the truffle oil (not a fan of truffle oil? Just add a little!) and the remaining dried thyme – these are your toasts

Step 7

Once the potatoes are nearly ready, put the tray with the toasts in the oven and cook for 2-3 min or until slightly melted – these are your sweet pointed pepper, truffled honey & goats’ cheese montaditos.

Step 8

Serve the sweet pointed pepper, truffled honey & goats’ cheese montaditos with the dressed salad and smoky, lemon & thyme potatoes to the side. Cut the remaining lemon into wedges. Garnish with a lemon wedge.

Enjoy!

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