4 large red peppers, halved and de-seeded 100ml extra virgin olive oil

4 garlic cloves, finely sliced

100g black olives, pitted and coarsely chopped

30ml Italian flat leaf parsley, finely chopped

black pepper, freshly ground

1 baguette, cut into slices and lightly toasted

3 goat's milk cheese rounds, each sliced into 4 slices

balsamic vinegar to drizzle

Drizzle the peppers with olive oil and grill until they are well blackened. Cover the oven dish with foil and allow the peppers to stand and sweat.

When they have cooled, peel off the skins and cut into strips. Toss in a bowl with the garlic, olives, parsley and olive oil. Season with salt, pepper and balsamic vinegar to taste. Cover the bowl and microwave on high for 2 minutes.

Remove, adjust seasoning and set aside. Lightly toast the baguette slices on one side. Turn the baguette toasts over, top with the goat's milk cheese and place under the griller until the cheese is golden and bubbling.

Serve the goat's milk cheese toasts with a spoonful of the roast pepper mixture and drizzle with extra virgin olive oil and a dash of balsamic vinegar.