Ingredients:
Fresh Basil leaves
1 small jar roasted peppers in oil
500g Byland Blue
1 large ciabatta
Method
1. Slice the ciabatta into four cutting in half lengthways, then into quarters
2. Place a generous slice of Byland Blue over the surface of the ciabatta to cover as much of the bread as possible
3. Cook under a hot grill until golden brown
4. Top with the slices of roasted pepper, then garnish with basil leaves
5. Pop back under the grill to warm the peppers and serve