Belinda Jeffery

Peperonata, goat’s cheese and ricotta on sourdough

I adore peperonata and nearly always keep some in the fridge, in fact I feel positively bereft if I go to get some and find it’s all gone! It’s a very simple thing to make and has multiple uses…it’s delicious on toast as per the recipe below, but along with a little marinated goat’s cheese, it also makes a lovely omelette filling or pasta sauce.


Serves 4

4 – 8 slices sourdough bread cut about 1cm thick

1 large clove garlic, halved lengthways

Extra virgin olive oil, for drizzling,

Approx. 350g ricotta

150g goat’s cheese marinated in olive oil and herbs

Oregano or small basil leaves, to garnish



2 tablespoons extra virgin olive oil

2 red onions, in 1cm dice

2 cloves garlic, finely chopped

1 small red chilli, chopped

2 red capsicums (peppers), in 2cm dice

2 really ripe tomatoes, seeded and chopped

1 tablespoon sun-dried tomato pesto

½ teaspoon sugar

1-2 tablespoons wine vinegar (preferably red)

Sea salt flakes and freshly ground black pepper, to taste

About a tablespoon of shredded oregano or basil

Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for about 8 minutes until it has softened and become slightly translucent but not brown. Add the garlic and chilli and cook them, stirring, for a couple more minutes. Now increase the heat, tip in the diced capsicum and cook, tossing them about constantly, for a few more minutes. Add the tomato, sun-dried tomato pesto, sugar and 1 tablespoon of vinegar and thoroughly mix it all together. Now reduce the heat to low, cover the pan and cook the mixture until the capsicum is tender – this will take about 12-15 minutes. When it’s ready, taste the peperonata and add a splash more vinegar if it needs it, and salt and pepper to taste. Stir in the shredded oregano or basil then let the peperonata cool a bit (it always tastes better at room temperature).


Run the sourdough slices under a moderately hot overhead grill, until they’re golden brown on both sides. (You can also cook them on the barbecue if you would like a smokier flavour and those gorgeous grill stripes.) As soon as you remove the toast from the grill, firmly rub one side of each slice with the cut side of a garlic clove, then drizzle the slices with a generous amount of olive oil.


Put the ricotta and goat’s cheese into a bowl and mash them together. Spread each slice of sourdough thickly with the ricotta mixture, then spoon some peperonata on top. Finish off with freshly ground black pepper and a few herb leaves.