Makes 2 boats (halves) - portion 1 boat. Serves 2. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 1 red or orange pepper
- 4 cherry tomatoes
- 1 tablespoon olive oil
- 1 dessertspoon pine nuts
- 4 basil leaves
- 30g soft goats' cheese
- pinch of pepper
Remember to ask a Grown-up for help.
What to do:
You will need - workmat, scales, tablespoon, dessertspoon, mixing bowl, scissors, baking tray, baking paper, oven gloves (for adult use).
Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 180°C fan/200°C/Gas Mark 6.
Pop the pepper by pushing down on the stalk with your thumbs until you push it inside – then tear the pepper carefully to make two even-sized halves. These are your boats. Knock the pepper halves upside down to shake out all the seeds.
Count the tomatoes into the bowl, then chop them up with the scissors and add the oil and a pinch of pepper and stir well.
Add the pine nuts and finally tear up the basil leaves and add these too. Give the mixture a good stir.
Divide the mixture in two down the middle of the bowl using the spoon and add half of the filling to each pepper boat. Finally, crumble the goats’ cheese on top of the tomato mixture.
Put some baking paper on the baking tray and then add the boats. Ask a grown-up to put them in a preheated oven for 20-25 minutes or until the cheese topping is golden. Serve with crusty French bread.