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Red Pepper Feta Verrines, quick and easy — Photo : AFTouch-cuisine
Prep10 min
Cook30 min
Total40 min
For 6 pepper and feta verrines
Faster than a terrine, lighter than a composed salad. These verrines play on contrast: roasted pepper sweetness against salty feta. 30 minutes cooking, 10 minutes prep.
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Ingredients
14 oz (400 g) of peppers
One vegetable stock cube
feta
Salt
freshly ground pepper
one teaspoon of olive oil
Step-by-step recipe
1 Cook the peppers for 30 minutes in water with the vegetable stock, then remove the skin and seeds.
2 Keep a few pepper strips, blend the rest of the peppers with a teaspoon of olive oil and season to your taste.
3 Pour into the verrines and decorate with feta cubes and pepper strips.
A chef's advice
Roasted peppers in broth: that's the foundation. But what changes everything is not blending it all: keep some strips for crunch, leave the mousse underneath. For serving, keep it simple: cold or barely warm verrines, place feta cubes and one strip on top, drizzle of olive oil. Toasted bread alongside, perfect for a light starter before something heavier.
Red Pepper Feta Verrines5/5
(2reviews)
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AFTouch Cuisine
Red Pepper Feta Verrines
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Add AFTouch to your home screen
A shortcut on your phone for one-tap access.
How to do it on iPhone :
1. In Safari, tap the Share button (square with an up arrow, at the bottom of the screen).
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3. Tap Add at the top right.
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