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