—This post is sponsored by Castello Cheese. Thank you for supporting the businesses who allow me to continue to share recipes on this site—
Many of you will know by now that my MO when developing new recipes is that they be simple, achievable and PACKED with flavour. This here recipe is all that and more. When I sat down to brainstorm ideas for what to pair with Castello’s Aged Havarti I knew that the sweet sharpness of the cheese needed to be paired with onion and herbs. Initially leaning towards creating a salad my mind finally settled on Tartines, basically a fancy word for open sandwhiches. Red onion and garlic is cooked down with slices of capsicum until meltingly tender, capers added for a little bite and a touch of red wine vinegar to bring the tang. Cooled, then piled on toasted bread and topped with generous shavings of Castello Aged Havarti, this makes for the perfect flavourbomb lunch or afternoon snack… or dinner!
Castello Aged Havarti also pairs perfectly with pears (apples too I reckon) and would be the perfect addition to any cheese platter along with a glass of red, sparkling or beer, if that’s you’re thing.
To be in the draw to win one of three $30 Castello Cheese vouchers, make sure you check out my Instagram giveaway here. (T&C’s apply).
NOTE: for you observant folk who know I eat GF. I used a local sourdough for these photos… which my husband devoured. I ate mine on my homemade gluten-free sourdough which was equally delicious, just not quite as photogenic 🙂
Peperonata tartines with Castello Aged Havarti
Ingredients
- 1/4 cup olive oil extra virgin
- 2 cloves garlic finely chopped
- 2 medium red onions finely sliced
- 3 red, yellow or orange capsicums (peppers) seeds removed and sliced thinly
- 1 teaspoon fresh thyme leaves finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon capers roughly chopped
- fine salt + freshly ground black pepper
- 1 packet Castello Aged Havarti cheese sliced thinly or shaved
- 4 slices sourdough bread lightly toasted
Instructions
- Heat olive oil in a large frying pan over medium-high heat. Add garlic and onions and cook, stirring often, until tender but not coloured (1-2 minutes). Add sliced capsicum (peppers) and chopped thyme, then cook, stirring often for 10-15 minutes or until very tender. Add red wine vinegar, capers and season with salt and pepper. Remove from heat and cool to room temperature.
- To serve, pile peperonata onto slices of lightly toasted bread, then top generously with Castello Aged Havarti.
- Any leftover peperonata can be stored in the fridge in a covered container for up to 4 days. Allow it to come back to room temperature before eating.
