Clodagh studied in France and NYC, and then went on to train as a chef at Ballymaloe Cookery School, followed by 3 years working as ...
100 g soft goats cheese
1 red pepper
bunch of fresh watercress
4 slices of sourdough bread (or ciabatta)
extra virgin olive oil
salt and pepper
Place the red pepper on a roasting tin, drizzle with olive oil and put it in a preheated oven at 180°C for 15 minutes.
Then once the pepper is roasted, place in a bowl and cover with cling film (this creates a steam so that it will be easier to peel off the skin) for about 5 minutes.
Toast the bread and while its toasting remove the peppers from the bowl and peel off the skin, remove the seeds from the inside, and dice the pepper.
Once the bread has toasted, remove to a serving plate and drizzle over some extra virgin olive oil while the bread is hot so that it will get absorbed in to the bread.
Then place 3 or 4 leaves of watercress on each slice of bread, followed by a piece of the soft goats cheese, a sprinkle of the diced roasted red pepper and season with salt and pepper - serve straight away!