Goat's cheese & red pepper stacks

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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.

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http://www.bbcgoodfood.com/recipes/4227/

http://www.bbcgoodfood.com/recipes/4227/

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Ingredients

• 100g red peppers in oil or sunblush tomatoes
• 1 avocado , peeled and thinly sliced
• 8 olives , pitted and sliced
• a few leaves of basil
• 200g fresh, young goat's cheese
• 2 tbsp pesto mixed with olive oil to a drizzling consistency

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 mins

Vegetarian

Ingredients

• 100g red peppers in oil or sunblush tomatoes
• 1 avocado , peeled and thinly sliced
• 8 olives , pitted and sliced
• a few leaves of basil
• 200g fresh, young goat's cheese
• 2 tbsp pesto mixed with olive oil to a drizzling consistency

Per serving

298 kcalories, protein 10g, carbohydrate 4.3g, fat 26.9 g, saturated fat 7.9g, fibre 3.3g, salt 1.99 g

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