members recipes

Let you guests mix and match with these complimenting spreads, or pre-assemble for a nicer asthetics. Try using tea cups instead of bowls for presentation.

Ingredients
1 white baguette
extra virgin olive oil
butter
2 large bulbs of garlic
2 red bell peppers
200g soft, unripened goat\\\'s cheese
salt and fresh ground pepper

Method
Chop the tops off the peppers and scoop out the core and seeds. Place them on a baking tray lined with grease proof and then put them under the pre heated broiler (about 500 farenheit). When the skin turns black, flip the peppers to let the other sides blacken as well. Remove from oven and let cool a little so you can slip the skins off without scorching yourself, then put them in the fridge.

Turn off the broiler and turn your oven down to 400 farenheit. Leaving the peel on, slice the tops off the garlic bulbs, season with salt and pepper, then put a good knob of butter on top. Wrap the garlic in foil and roast in the oven for 45 minutes to an hour. Remove them from the oven and let cool a bit, then squeeze out the pulp into a small bowl and mash a little with a fork.

Right before you guests arrive, cut up the baguette on a bias into (roughly) 1 or 1 1/2 cm sliced. Arrange on a baking tray (or two) and brush with olive oil. Place in the oven to toast to a nice golden colour.

Meanwhile, you can either slice up you roasted pepper into thin strips, or whiz them through a food processor. The strips are nice, but the pulpy sauce from the food processor will go further. Put the red pepper in another small bowl, then place with the bowl of garlic on to a nice plate or platter. Lightly smush the goat\\\'s cheese infront of the bowls and then arrange the croustinis around the spreads.

Enjoy with friends, laughter and a couple bottles of a nice Reisling.