Put a little bit of sun in your platter: Pressé de chèvre

Instead of a salad and the complication of trimming and chopping and dressing, here is a very summery and fresh salad substitute that brings a spirit of freshness and colours to your eyes and to your mouth!

Recipe for a "Pressé de chèvre":

You need: (for 20 persons - big mould)

-3 kilos of red and yellow pepper

-1 kilo of goat cheese or feta cheese (not too salty)

-1 jar of pesto sauce (if it's not homemade)

-7 slices of "pain de mie"

-a bunch of rocca leaves

-some cherry tomatoes (for decoration)

Roast your pepper in the oven turning them upside down from time to time for 45 min to 1 hour (this is the hard step in this recipe).

After roasting, put them for 2 minutes in a nylon bag (so that the peeling will be easy).

Peel them and cut them into small slices and put them in a strainer to get rid of the water's excess.

After that, cover a cake mould (rectangular) with an aluminium paper and start puting layers of pepper in the bottom covered with layers of cheese and pesto paste. Repeat the operation until the mould is full with pesto as the last layer and then cover it with slices of white bread (pain de mie) which absorbs the excess of sauce.

Roll with the aluminium foil overflowing from each side and put to set in the fridge with a heavy weight on it (box of milk, or cream) overnight.

To serve, you upside down it on a big dish and decorate all around with rocca leaves and some cherry tomatoes!

Bon appétit!

p.s: the homemade pesto sauce gives a clearly better taste indeed!

Rima