Marinated pointed peppers with goat's cheese

Ingredients for 3 servings:

• 6 pointed peppers
• 2 tbsp olive oil
• salt and pepper
• 3 tbsp, heaped coriander leaves, finely chopped
• 3 tbsp, heaped flat-leaf parsley, finely chopped
• 1 clove(s) garlic, grated
• 3 tbsp sherry vinegar
• 10 cl olive oil, first pressing
• 150 g goat’s cheese
• e.g. sea salt
• n. B. Black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 25 minutes

Antipasti/Appetizer

Preheat the oven to 200 degrees Celsius. Rub the pointed peppers on a baking sheet with 2 tablespoons of olive oil, salt, and pepper, and roast in the oven for 15 minutes. Remove from the oven, let cool slightly, then peel off the skins and place the peppers on a platter. Meanwhile, prepare the marinade. Mix the cilantro, parsley, and garlic with the vinegar and olive oil. Season generously with sea salt and pepper. Cover the peppers with the marinade and marinate at room temperature for at least two hours. Sprinkle the goat cheese in small mounds on top of the peppers.