Prep 30 mins
Cook 30 mins
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.
- 1 yellow bell pepper, halved lengthwise
- 1 red bell pepper, halved lengthwise
- 141.74 g canroasted 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
- Preheat 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.
- Dice 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.
- To serve: bring peppers to room temp and place goat cheese on a platter and pour pepper mixture over log of cheese.
- Surround with slices of baguette (crustini).
This was so good on crustini! I really enjoyed the flavors! Thanks for posting Liza!