Three Cheese Peperonata Toastie

Serves 4

Time 30 minutes

Ingredients

320g mozzarella 

200g pecorino 

400g cheddar 

320g butter 

½ cup extra virgin olive oil

Handful parsley, chopped finely

8 garlic cloves, confit 

8 thick slices white sourdough

For Peperonata

3 red capsicum

3 yellow capsicum

3 shallots

2 tbsp extra virgin olive oil

200g tinned tomatoes

1 tsp caster sugar

1½ tbsp chilli oil  

Salt & pepper, to taste 

Method

De-seed the capsicums (removing any white pith) and slice into thin strips lengthways.

Peel the shallots cut in half and slice.

Heat the oil in a pan, add the capsicums and onions, sauté without color until soft, add a tin of tomatoes, evenly combine.

Reduce to simmer and cook for fifteen to twenty minutes depending on the consistency, remove from the heat.

Season to taste, add the sugar and chilli oil to balance the acidity.

In a bowl, combine the butter, confit garlic and parsley. 

To make the toastie, spread the garlic butter on each side of the bread, then top with the 3 cheeses. 

In a hot pan, add some cheese then place the piece of bread with cheese on top, add some peperonata and some more cheese, and finish with the other buttered slice of bread. Once the cheese on the bottom has become golden brown, carefully flip the toastie to cook the other side.