Ingredients:

Meadow honey (OPG Danijel Horvat) - 1dl
Sir škripavac (OPG Božić) - 250g
Olive oil (OPG Dario Dješka) - 1.5dl
Red horn peppers - 2kom
Walnuts - 10dkg
Bakin kruh - 500g
Garlic - 2kom
Wine vinegar - 0.5dl
Salt and pepper

Preparation process:

To toast the walnuts, heat a skillet over medium-high heat without adding any oil, as nuts are full of fats so they won't stick to the pan. Once the pan is hot, scatter the walnuts in a single layer so they toast evenly, and cook until golden brown and fragrant. Once toasted, transfer the walnuts to a plate.

To make the dressing, you will need olive oil, wine vinegar, meadow honey, and finely chopped garlic. Mix everything well in a bowl and season with salt and black pepper. It is best to use oil and vinegar in a 3 : 1 ratio.

Wash and thoroughly dry the peppers. Roast them whole over an open stovetop flame, turning constantly, until charred all over. Place the roasted peppers in a covered bowl or bag to cool, steam, and soften. Once cool, peel off the skin and remove the stems and seeds. Slice the cleaned peppers into strips and toss with the prepared dressing. 

Carefully slice the cheese into strips and season with olive oil, salt, and coarsely ground black pepper. Set the seasoned cheese aside.

Slice the bread into centimeter-thick slices, brush with olive oil, and toast in a heated pan on both sides until golden brown. Arrange the roasted pepper and cheese on the toasted bread, then bake in the oven until the cheese melts. Once the cheese has melted, sprinkle the toast with toasted walnuts and serve. 

❤️ Why we love this recipe:

A simple and healthy vegetarian meal that you can enjoy in 5 minutes if you do the prep ahead.

💡 Notes and recipe tips:

For a more intense flavor, you can replace or enrich the olive oil in the dressing with pumpkin seed oil. If you can't roast the peppers over an open flame, you can roast them whole in an oven preheated to 200 degrees.

🍺 Beer pairing : Golden Ale – Cincilator (Mali Div zanatska pivovara) 

Bon appétit! 🍽️