Goat’s Curd Stuffed Capsicum with Confit Tomatoes

The confit tomatoes are a great thing to have in the fridge, if you’re up to making extra.

Serves 4

• 8 small red capsicums (peppers)
• olive oil, for drizzling
• 200 g goat’s curd
• 60 g finely grated parmesan
• 1 egg yolk
• sea salt and freshly ground black pepper
• 50 g fresh breadcrumbs
• 2 cloves garlic, finely chopped

confit tomatoes

• 500 ml (2 cups) extra virgin olive oil
• 2 kg vine-ripened tomatoes (ideally heirloom varieties), cut into halves – or quarters, if large
• 6 sprigs thyme
• 3 cloves garlic, peeled

Preheat oven to 220°C. Place whole capsicums on a baking tray and drizzle with a little olive oil, then roast until skin is blackened and puffy, about 15–20 minutes. Remove capsicums from oven and, using tongs, transfer to a plastic bag and seal. When cool enough to handle, cut away stalk and core, then peel off skin.

Combine goat’s curd, parmesan and egg yolk in a bowl and beat together with a wooden spoon or electric beaters, adding salt and pepper to taste. Spoon mixture into a piping bag, then pipe into the cavity of the capsicums and set aside.

For confit tomatoes, heat olive oil in a large saucepan to 100°C. Add tomatoes, thyme and garlic and cook gently without bubbling until tomatoes are tender when pierced with a skewer, about 15–20 minutes. Remove from heat and set aside at room temperature.

Reduce oven temperature to 180°C. Place stuffed capsicums on a baking tray and drizzle with olive oil. Return to oven and cook until goat’s curd begins to turn golden brown, about 20 minutes.

Meanwhile, combine breadcrumbs with chopped garlic in a small bowl. Drizzle with a little olive oil and season with salt and pepper, then spread out on a baking tray and toast in oven until golden, about 7–8 minutes.

To serve, arrange capsicums and confit tomatoes on a plate, scatter with breadcrumbs and serve.