Ingredients

2 large slices leftover bread, cut in half (we used Coop Irresistible white sourdough)
280g jar Coop chargrilled peppers, drained
1 tsp of the oil reserved
2 tbsp reduced fat crème fraîche
40g Coop British goat’s cheese
1 tsp chopped parsley

Method

1. Heat a griddle pan and drizzle the bread with the reserved oil from the peppers

2. Cook for 1-2 mins on each side, until crisp and lightly charred

3. Spread the toasted bread with the crème fraîche, then season with black pepper

4. Top with the peppers, goat’s cheese and parsley to serve