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Mini goat cheese and bell pepper charlottes

This recipe does not require cooking but a few hours in the refrigerator. The charlottes are easily made using small 5 cm high ramekins.

Public
Course: Starter
Preparation time: 15 minutes
Energy: 443 kcal / serving

Instructions

  • 1.   Toast the bread and then rub it with garlic. Cut it into small sticks measuring 5 cm by 1 cm.
  • 2.   Cut the red bell peppers (cooked and peeled) into discs with the same diameter as your molds. You will need 8 discs (1 "lid" and 1 "base" per charlotte).
  • 3.   Prepare the mixture with fresh cream, goat cheese, chopped basil, salt, pepper, pressed garlic clove, and a drizzle of olive oil. Add the gelatin leaves previously soaked in cold water. Stir vigorously.
  • 4.   Grease the molds. Place a basil leaf at the bottom for decoration and a red bell pepper disc (which will serve as the "lid" once unmolded). Assemble the charlottes by lining the sides with the toasted and garlic-rubbed bread sticks.
  • 5.   Fill with the mixture and finish with a bell pepper disc.
  • 6.   Refrigerate for a few hours, pressing down firmly with a plate placed on top of the small molds.
  • 7.   Unmold, which is easily done if you greased the molds well and if your charlottes are chilled.
  • 8.   You can serve on a small bed of salad.

Ingredients for servings

  • 1 box of red peppers
  • 1 fresh goat cheese
  • 25 cl of sour cream
  • 8 leaf of fresh basil
  • 8 slice of sliced bread
  • 2 garlic cloves
  • 2 leaf of gelatin
  • 2 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    443 kcal
    22 %
  • Fat
    29,26 g
    42 %
  • of which saturated
    15,19 g
    76 %
  • Carbohydrates
    32,7 g
    13 %
  • of which sugar
    6,39 g
    7 %
  • Protein
    8,6 g
    17 %
  • Fibers
    1,24 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.