roasted pepper tartines-2

I can’t believe how fast this past week has gone by—I’ve had a couple of leisurely breakfast meetings, drinks and nibbles with friends, LOTS of work, no gym (I could pretend to feel bad about this but I don’t, not really), plenty of cat cuddles from my furry little monsters, and a ton of summer fruit – apricots, nectarines, Saturn peaches, and the last of the berries.

roasted pepper tartines-3

While it’s been a productive week, it’s been a busy one with lots to do—and get done—so meals have been quick and light, nothing too fussy. I made these tartines for lunch a couple of days ago and Roly loved them so much I made them again for lunch the next day. This dish is super easy to make and is so versatile it can be served as an appetizer on it’s own (serve the bread on the side), on some toasted country bread to make tartines (this recipe, and Roly’s favorite), or on a bed of lettuce as a light salad.

The peppers are soft and smoky, the chickpeas buttery, the pine nuts and bread crunchy and crumbly, and the mint and feta cheese give this dish a bright, salty kick.

roasted pepper tartines

Roasted Pepper and Feta Tartines

Serves 4 (or greedy 2!)

  • 3 large red peppers
  • 3 large yellow peppers
  • 1 standard tin chickpeas (approx. 400g), rinsed and drained
  • 150 g feta cheese (goat’s)
  • 1 small handful toasted pine nuts (approx. 1/3 cup)
  • 1 handful of small mint leaves (approx. 1/3 cup, loose)
  • zest and juice of ½ an unwaxed lemon
  • extra virgin olive oil, salt and pepper to taste
  • Slices of toasted country bread, about 8 small-medium or 4 large

Place the peppers (whole) on a baking tray. Roast on high heat (about 275°C) for 30-45 minutes, or until the skins start to blacken and the flesh is soft. You may want to check on them at the 20 minute mark and turn them over.

Remove from the oven and allow to cool for 10-15 minutes.

Once cool, the charred skins should slide off easily, and the seeds should come out in one go. Remove these and discard.

Slice your peppers into 2cm-thick strips, and set aside.

Spread 2/3 of the feta onto the bread, then top with the peppers, chickpeas, and remaining feta (crumbled) on top.

Mix the olive oil with the lemon juice and zest, and lightly drizzle over the tartines. Season with salt and pepper to taste.

Scatter the mint leaves and pine nuts on top before serving.




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