Roasted Capsicum, Mushroom and Goat’s Cheese Jaffle

Ingredients

• 2 tablespoons olive oil
• 250g Swiss brown mushrooms, sliced
• 1 clove garlic, crushed
• Salt and freshly ground black pepper
• 200g roasted red capsicum, cut into strips
• 200g grated mature goat’s cheese
• Softened butter
• 8 slices white bread

Pesto to serve

Method

1. Heat oil in a pan over high heat and cook mushrooms for 5 minutes. Add garlic and season with salt and pepper. Cook until mushrooms are soft and all the juices have evaporated, cool.
2. Preheat jaffle maker until green light switches on.
3. Butter one side of each slice and place bread, buttered side down. Spread mushroom evenly over 4 slices and top with capsicum and goat’s cheese. Cover with remaining bread, buttered side up.
4. Place into jaffle maker, close lid and cook 3 minutes or until bread is golden and crisp.
5. Serve with a small amount of pesto.