4 ciabatta rolls
2 tbsp olive oil
1 garlic clove, crushed
1 red (bell) pepper
1 green (bell) pepper
1 yellow (bell) pepper
4 radishes, sliced
1 bunch watercress
100 g (3 1/2 oz) 8 tbsp cream cheese
1. Slice the ciabatta rolls in half. Heat the olive oil and crushed garlic in a saucepan. Pour the garlic and oil mixture over the cut surfaces of the rolls and leave to stand.
2. Halve the (bell) peppers and place, skin side uppermost, on a grill (broiler) rack. Cook under a hot grill (broiler) for 8 - 10 minutes, until just beginning to char. Remove the (bell) peppers from the grill (broiler), peel and slice thinly.
3. Arrange the radish slices on one half of each roll with a few watercress leaves. Spoon the cream cheese on top. Pile the (bell) peppers on top of the cream cheese and top with the other half of the roll. Serve immediately.
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