Goat Cheese Spread in Roasted Pepper Cups |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I had a similar dish in a restaurant in Seattle, and when I returned home I just had to try my hand at making it. This is the fantastic result. I've taken it to work for parties and my boss once commented, It's so good, it must be illegal. Jenny Rodriquez, Pasco, Washington Ingredients:
4 medium sweet red peppers |
3 tablespoons olive oil, divided |
1 medium onion, finely chopped |
4 garlic cloves, minced |
1 package (8 ounces) cream cheese, softened |
8 ounces fresh goat cheese, softened |
1 cup grated parmesan cheese |
2 to 3 medium tomatoes, seeded and finely chopped |
2 tablespoons minced fresh cilantro |
1 tablespoon minced fresh parsley |
1/2 teaspoon hot pepper sauce |
1/8 teaspoon salt |
1/8 teaspoon pepper |
herbed garlic toasts: |
1/2 cup butter, softened |
1 tablespoon minced fresh parsley |
2 garlic cloves, minced |
24 slices french bread baguette (1/4 inch thick) |
Directions:
1. Remove tops and seeds from peppers; rub with 1 tablespoon oil. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes. Remove from oven; turn peppers upside down in baking dish to drain.
2. In a small skillet, saute onion in remaining oil until tender. Add garlic: cook 1 minute longer. Transfer to a large bowl. Stir in the cheeses, tomatoes, cilantro, parsley, pepper sauce, salt and pepper. Spoon into pepper cups; return to baking dish.
3. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
4. Meanwhile, in a small bowl, combine the butter, parsley and garlic; spread over baguette slices. Place on an ungreased baking sheet. Bake for 10-12 minutes or until lightly browned. Serve with cheese spread. Yield: 8 servings.
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