Fresh NZ Cheese and Charred Red Capsicum

A perfect dish to make the most of fresh, spring cheese. Enjoy as a light lunch with flatbread or serve for aperitivo with a Leefield Station Pinot Gris. Makes a generous cup.

Ingredients

 1 red capsicum

250g fresh NZ cheese such as goat, labneh, ricotta, crème fraiche or cream cheese

2 good pinches bittersweet smoked paprika

a few leaves of basil, torn if large 

 Method

Char the red capsicum over a gas flame until blackened on all sides (alternatively, roast in a hot oven until the skin blackens). Put in a bowl, cover with a clean tea towel and leave to steam and cool. Remove the blackened skin, cut the capsicum in half, remove the core and seeds and discard. Cut the flesh into small pieces and put in a bowl. Add the fresh cheese and paprika and mix with a fork.

Spread into a dish and top with a few basil leaves and - if you like - an extra sprinkling of smoked paprika.

 Outstanding Cheats Tip

Speed up the preparation and purchase a jar of roasted red peppers.