Gordon Ramsay’s Gratin of Roasted Peppers, Basil and Feta
Two 16-ounce jars roasted bell peppers, preferably a combination of red and yellow peppers
Leaves from 1 large bunch basil, coarsely chopped (about 1/2 cup)
7 ounces feta cheese
Freshly ground black pepper
Olive oil, for drizzling
1/4 cup freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 425 degrees. Drain the peppers in a colander. If they are whole, slice them in half, discarding any stems or seeds. Arrange a layer of peppers in 4 small individual gratin dishes or 1 large gratin dish. Top with a handful of basil leaves, then crumble over a layer of feta. Season with pepper to taste, and drizzle with the oil. Repeat with additional layers to use all of the peppers, basil and feta.
Top with the Parmigiano-Reggiano and a few grinds of pepper. Bake for 15 to 20 minutes or until the cheese has browned lightly. Serve hot.
Servings: 4
(adapted from “Gordon Ramsay’s Fast Food” by Gordon Ramsay (Sterling Epicure, 2012)
