- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ red pepper, sliced
- 1 Portobello mushroom, thickly sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 1 garlic clove, finely chopped
- 1 tsp thyme leaf
- 1-2 slices crusty bread
- 75g Camembert or Brie, sliced
Heat the grill to high. Put the oil, pepper, mushroom, garlic and thyme leaves in a bowl. Season well, then toss together.
Heat a griddle pan over a high heat, and cook the pepper and mushroom slices for 10-12 mins, turning every so often, until softened and charred.
Meanwhile, toast the bread on one side until golden. Pile the griddled veg and any of the remaining flavoured oil from the bowl onto the untoasted side of the bread. Top with the cheese and grill for 3-5 mins until bubbling and golden.
Use up leftover red peppersAdd the leftover half of pepper to a pizza or salad. Or chop and stir into pasta sauce.