Baked Roasted Red Pepper and Chevre Cheese*

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Baked Roasted Red Pepper and Chevre Cheese*

  • Author: Cooking For Bimbos

Ingredients

  • 2 red peppers
  • 4 oz fresh chevre cheese (goat cheese)
  • Toasted pita chips

Instructions

  1. Ready for the easiest appetizer ever? The hardest part about this recipe is roasting the peppers and even that is a cinch. Roasted red pepper and goat cheese are a match made in culinary heaven. Don’t believe me? Try it out for yourself! Ok, let’s start with roasting the peppers. If you have a gas stove top with open flames all you do is set the pepper on the flame. Yup, just put it on the flame. You don’t turn it until you see it charring and blistering. Do this so the entire pepper is charred. If you do not have a gas stove top then put the peppers on a sheet tray and put them in your oven and put it on broil. Flip them after you see they are fully charred on the side under the broiler. Once everything is charred, put the peppers in a bowl and put plastic wrap on the top to keep all the moisture in. What this is doing is steaming the peppers, making it easier to get the skin off. Set them aside for about 10 minutes. While that is steaming, preheat your oven to 375 degrees F. After about 10 minutes or so cut the stem off, take the seeds out, cut the pepper in half, and with your knife scrape off all the charred skin. Scrape off all the black so that all you are left with is delicious roasted red pepper. I love to do 10 peppers at a time and keep them in a jar with olive oil and put them on sandwiches and other dips. Once your peppers are prepared but them in a blender and blend until smooth. You won’t need any liquid. In a baking dish that is cute enough to serve in, add your goat cheese. I like to form it into a oval or circle just to make it pretty. Pour the pureed roasted red pepper around the goat cheese and put into your preheated oven. Let bake for about 15-20 minutes until hot. Serve with toasted pita chips and lots of wine. Enjoy!

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Baked Roasted Red Pepper and Chevre Cheese*

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