• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 20
    OK

    Roasted Red Pepper Toasts with Requeson and Thyme

    Requesón is a type of simple curd cheese that is both versatile and practical. It keeps in the fridge for up to five days and makes a delicious breakfast (serve with toast and honey); pintxo (serve with beer); or garnish (serve with grilled fish). 

    * Photo by Laura Edwards


    Ingredients
    For the Requeson
    34
    ounces
    full fat whole milk
    3
    cloves
    10
    Black Peppercorns
    1
    pinch
    sea salt
    *
    juice of 1-2 lemons
    For the Toast
    5
    large red bell peppers
    1
    handful
    thyme, leaves stripped
    2
    tablespoons
    small capers, rinsed and squeezed dry
    *
    extra virgin olive oil
    *
    Sea salt and freshly ground black pepper
    20
    slices of baguette
    Directions
    To make cheese, heat milk with cloves, peppercorns and pinch of salt until it reaches 85°C (185°F). Remove from heat, add juice of 1 lemon and stir. Stand for 10 minutes until curds have separated from whey. (If necessary, add a little more lemon juice, a tablespoon at a time.)
    Line colander with muslin, stand over a bowl and strain milk through. Leave to stand, 30 minutes, very gently squeezing to remove most of the liquid from the cheese. Leave to cool, then scoop solid curds from colander into a container, removing as many of the peppercorns and cloves as you can see, and leave to chill in the fridge.
    Using a blowtorch or under a very hot grill (broiler), blacken pepper skins all over. Put into a freezer bag, seal and stand, 5 minutes to steam. Remove skins from the peppers. Halve and discard seeds, then finely slice, saving the juices.
    Toss peppers and juices with thyme leaves, capers and a good glug of olive oil. Season to taste. Toast baguette slices. Top with peppers and then crumble requesón cheese on top. Drizzle with extra olive oil and serve.
    Reprinted With Permission From Basque: Spanish Recipes from San Sebasian & Beyond

    The base number of servings for this recipe is 20
    OK

    Categories 

    Vegetarian

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