Ingredients
French loaf/ciabatta
6-8 yellow peppers
1/2 pint stock
pack of haloumi/taffy goats cheese
Some pukka olive oil
Bulb of garlic
Bit of butter
3 avocados
100ml of dbl cream
1 lime
1 tbs of honey

Prep time 25 mins
Cooking time 15 mins

Method
Take some slices of good qual french bread/ciabatta (2 per person) and fry them up in some good E.V. olive oil and mashed garlic to give you a sort of crostini type base.
Fry until crisp and slightly golden. Put them to one side.

Grill 6-8 yellow peppers until skins go black and peel. (Sweating them in a plastic bag with a little oil helps the skins separate).
Chop up the skinned peppers and saute them in some butter (1 tbs) gradually adding about 200 ml chicken stock (or Veg stock for tree huggers).
Liquidise the peppers and stock and leave on a low heat to reduce.

Skin and destone 3 avocados and mash them adding the juice of 1 lime.

Slice a pack of Haloumi cheese (Works nice with welsh goats cheese too)

Add 100ml of double cream and 1 table spoon of honey/maple syrup to the yellow peppers to complete the sauce.
Season to taste and remove from heat.

Place a couple of pieces of the crostini in small bowls/plates for each person (To serve as starters straight from the oven) and spread the avocado evenly over the top and then top off with the haloumi/goats cheese. Scooby snack style.

Pour the yellow pepper sauce around (Not over) the crostini in a twatish posh chef stylee and pop the dish in the oven (200c) for 10-15 mins until cheese melts and goes golden.

Serve straight from the oven.

by friedaweed