Goats' cheese & vegetable melts

Like I mentioned few das ago I like goats' cheese a lot. If you like goats' cheese to please check out this lovely caramelised onion.

Today I am going to show a different way to have a goats' cheese which I love, as it is simple, tasty and you can have a half job done in advance. I like to make more vegetables and store them in a plastic container in a fridge and just reheat them slightly in a microwave when I fancy this melt. They will last few days refrigerated and preparation is only a matter of minutes.

It is ideal to have with glass of your favourite wine, you can serve it as a lunch, light supper or a starter.


red bell pepper, cut into bite size chunks
small courgette, cut into bite size chunks
small aubergine, cut into bite size chunks
tbsp olive oil
handful of fresh thyme
few slices of goats cheese
few slices of good quality bread, one-two days old (I used sourdough bread with olives and sun dried tomatoes)
2 garlic cloves
few sun dried tomatoes from olive oil
freshly ground back pepper
salt

Preheat a pan/skillet and add the olive oil. Next add peppers, courgettes, aubergine and picked thyme leaves. Fry until al-dente, stirring from time to time making sure the vegetables are not browning too much. Season with salt and pepper and set aside.

Preheat the oven to 200C.

Using a food processor or pestle and mortar mash sun dried tomatoes and garlic until smooth.

Place bread slices on a baking tray and put into the oven for 3 minutes.

Spread tomato paste on the bread slices, top with vegetables and slice of cheese. Bake until the cheese is melted.

Remove from the oven and garnish with fresh thyme. Serve warm.