Creamy goats cheese and roasted red pepper are a delicious combination. Use our gluten free Multiseed Farmhouse Loaf and add a chopped walnut crust for an extra special finishing touch.

  • 4 slices of Warburtons Gluten Free Multiseed Farmhouse Loaf
  • 1 red pepper
  • A drizzle olive oil
  • 75g/2 tbs soft goats cheese (rindless)
  • 75g/2 tbs cream cheese
  • Pinch of Freshly ground black pepper
  • A handful of shelled walnuts
  1. Preheat the oven to 190°C/170°C fan/Gas 5.
  2. Place the pepper on a baking tray or in a roasting tin, and drizzle with a little olive oil. Rub the oil all over the pepper and cook for 20 minutes until well browned or starting to char. Place in a small plastic food bag, seal and set aside to cool.
  3. Meanwhile grind the walnuts in a small food processor or with a pestle and mortar to a fine crumb texture.
  4. Mix the cheeses in a small bowl, season with pepper then spread over two slices of the gluten free bread, reserving a teaspoonful.
  5. Remove the pepper from the bag and carefully peel off the skin. Slice into strips and place on top of the cheeses, then add the remaining slices of bread.
  6. Cut each sandwich into triangles and spread one edge with the reserved cheese mixture. Dip the edge into the walnuts and press gently so that they stick.