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POULIGNY-ST-PIERRE TARTINE
Prep/Cooking Time: 0-15 Minutes
Printable Version
Ingredients
- 1 slice sourdough
- 60g red bell pepper
- 20g arugula
- 40g Pouligny-St-Pierre
- 10g olive oil
- salt
- pepper
Instructions
- Wash and pat dry the bell pepper
- Cut into quarters and remove the stem and seeds
- Cut the quarters into 1/3s and place on a baking tray
- Drizzle with olive oil and season
- Place in the oven at 180c and cook till the edges begin to turn golden
- Remove from the oven and keep warm till needed
- Drizzle the sourdough with olive oil and place in the oven to toast
- Once toasted remove from the oven and place in the center of the plate
- Add to the top the washed arugula and the roasted bell pepper
- Cut the cheese into rough pieces of equal size and place atop the tartine
- Drizzle with the remaining oil and season with salt and black pepper
- Serve immediately
The dish should be served warm, not hot, not cold
