Comté toast and pepper jam | Saffron carving seasoning

For 6 persons :

- 2 peppers (red) 
- 150g granulated sugar
- 1/2 citron vert 
- county 
- 1 walnut bread

1. Cut and deseed the bell pepper.
2. Brown it with a knob of butter.
3. Add the zest and juice of the lime and add water.
4. Cook over low heat for 45 mins.
5. Once the preparation has reduced, remove it from the heat and refrigerate.
6. Cut thin slices of bread and county.
7. Place a slice of Comté cheese, a dash of pepper jam and a shaving of Saffron seasoning on the bread.