Fresh NZ Cheese and Charred Red Capsicum

Quick and easy NZ cheese spreads are perfect to enjoy anytime! Freshly made is best, but leftovers keep in the fridge. Enjoy on crackers, flatbreads, veggies, and more. 

Makes a generous cup

Ingredients

1 red capsicum

250g fresh NZ cheese such as labneh, ricotta, crème 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.

Cheats tip

Speed up the preparation and purchase a jar of small roasted capsicum.

Wine match

We served this dip with Wither Hills Marlborough Pinot Gris because the creaminess of the cheese dip contrasts nicely with the crisp and clean finish of Pinot Gris.