Fresh NZ cheese and charred red capsicum

To celebrate New Zealand Cheese Month, here is some dip inspiration for your next platter.

Makes a generous cup

Ingredients

1 red capsicum

250g fresh NZ cheese such as labneh, ricotta, creme fraiche or cream cheese

2 good pinches of bittersweet smoked paprika

A few leaves of basil, torn if large

Method

​​​​​​Char the red capsicum over a gas flame until blackened on all sides (alternatively, roast in a hot oven until the skin blackens).

Put in a bowl, cover with a clean tea towel and leave to steam and cool.

Remove the blackened skin, cut the capsicum in half, remove the core and seeds and discard.

Cut the flesh into small pieces and put in a bowl. Add the fresh cheese and paprika and mix with a fork.

Spread into a dish and top with a few basil leaves and — if you like — an extra sprinkling of smoked paprika.

www.cheeseloversnz.co.nz