1/2 Photos of Goat Cheese & Marinated Peppers
Liza at Food.com's Note:
Found this in Parade Magazine in the Sunday paper..it really is delish, easy and a great cold appetizer that is perfectly portable for parties (say that 5 times fast!) Plan ahead and make the pepper "relish" so the flavors can develop. Cooking time doesn't include the day or two to chill mixture. A super quick shortcut would be to use jarred roasted bell peppers.
My Private Note
Units: US | Metric
- 1 yellow bell pepper, halved lengthwise
- 1 red bell pepper, halved lengthwise
- 141.74 g can roasted diced canned chili peppers
- 44.37 ml extra virgin olive oil
- 14.79 ml white wine vinegar
- 2 garlic cloves, crushed
- 311.84 g package goat cheese
- 1 baguette, made into crustini, by slicing and toasting the slices
- 1Preheat the broiler. Lay pepper halves, skin side up, in a single layer on baking sheet. Flatten each pepper slightly with your hand. Place under broiler and broil til skin is charred, about 15 minutes. Remove peppers and place in plastic or paper bags and let steam for 20 minute Slip off and discard charred skins.
- 2Dice the roasted peppers and place in bowl w/oil, vinegar, garlic and chili peppers and garlic. Cover and chill for 8 hours or more to develop flavors.
- 3To serve: bring peppers to room temp and place goat cheese on a platter and pour pepper mixture over log of cheese.
- 4Surround with slices of baguette (crustini).
Browse Our Top < 60 Mins Recipes
You Might Also Like...View All < 60 Mins Recipes
Nutritional Facts for Goat Cheese & Marinated Peppers
Serving Size: 1 (210 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 471.0
- Calories from Fat 221
- Total Fat 24.6 g
- Saturated Fat 12.1 g
- Cholesterol 41.0 mg
- Sodium 729.4 mg
- Total Carbohydrate 44.0 g
- Dietary Fiber 2.9 g
- Sugars 2.3 g
- Protein 18.4 g
The following items or measurements are not included:
canned chili peppers
white wine vinegar