Goats Cheese with Caramelised Red Pepper Relish

Serves 8

2 red peppers
2 red onions
50ml balsamic vinegar, and extra for drizzling
400g Soft goats cheese
Parsley to garnish
sliced baguette to serve

Spread a layer of the cheese into 8 ramekins (50g per person), and put in the fridge to keep chilled.
Finely slice the red peppers and onions. Heat a glug of olive oil in a frying pan and add the peppers and onions, cook until softened. Add the baslsamic vinegar and reduce to a medium-low heat. Cook until there is little to no liquid and peppers and onions are gluey. Remove from heat and allow to cool fully.
Top each cheese ramekin with the peppers and onions, drizzle with a few drops more of the vinegar. Garnish each dish with chopped parsley. Serve with a few slices of thinly sliced baguette.