Ingredients
Freshly ground black pepper
¼ tsp. sea salt
1 small French baguette, sliced and toasted with olive oil
3 medium peppers (1 red, 1 orange and 1 yellow)
5oz Yellison goat’s cheese, at room temperature
1-1½ tsp. fresh thyme
3 tbs. balsamic vinegar
2 tbs. extra-virgin olive oil
40ml basil pesto