Feta, hummus & red pepper

Feta, hummus & red pepper

By
From
Melts
Makes
2
Prep
10 mins
Cooking time
30 mins
Photographer
Jaqui Melville

Feta doesn’t melt much, but it does heat up and create a special hot saltiness. Combined with hummus and roasted red peppers, this toastie has a well-deserved spot in this book.

Ingredients

Quantity Ingredient
1 red pepper
2 tablespoons butter, at room temperature
4 slices multiseed bread
4 tablespoons hummus
100g feta
freshly ground black pepper

Method

  1. Heat the oven to 200ºC. Place the pepper into a small baking tray and roast it in the oven for 20–25 minutes until soft. Remove from the oven, allow to cool and then slice. Discard the core and seeds.
  2. Butter one side of each slice of bread and lay them butter-side down on a clean work surface. Spread the hummus over 2 of the slices, then crumble over the feta. Divide the roasted peppers on top and add the remaining slices of bread with the buttered sides facing out. Grind over some black pepper.
  3. Heat a heavy-based frying pan over a medium heat. Put the sandwich into the pan and cook for 3 minutes, pressing down with a spatula, then flip it over and cook for a further 2–3 minutes until golden and crispy. Alternatively, you can cook this sandwich in a toasted sandwich maker or panini press.

Best bread:

  • multiseed
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