Makes 4 Servings.
- 1/2 cup (2 oz.) Leerdammer® cheese, grated
- 1 red pepper
- 6 Tbsp. olive oil
- 6 oz. new potatoes, cooked and diced
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. grain mustard
- A few springs of fresh rosemary
- 1/2 head of frisée lettuce
- 2 Tbsp. tapenade
- A few leaves of fresh basil
- Salt and pepper, to taste
Preheat oven to 210° F.
Cut the red pepper in half; remove the seeds and top and place on an oven tray. Drizzle the red pepper with a little of the olive oil and bake in a hot oven until brown on the top. Remove from the oven and place in a bowl while still hot, cover with cling film and set aside to cool.
Peel the skin off the cooled pepper and dice the flesh, then mix with the potatoes, balsamic vinegar, mustard, remaining olive oil, seasoning and finely chopped fresh rosemary.
Put the mixture into a bowl, be sure to set a little aside for later. Place in the microwave for about 30 seconds to warm up and then press the potatoes and pepper into some 2" stainless steel rings. Top this with the grated Leerdammer® and place under a broiler to brown the top.
Place a small pile of lettuce on the middle of the plate and the ring of potato and cheese on top. Remove the stainless steel ring.
Spoon a pile of the tapenade on top of the cheese. Chop some fresh basil and add into the left over pepper and potato mixture. Season to taste and spoon around the edge of the plate and serve.