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Baked Goat Cheese


BAKED GOAT CHEESE in RED PEPPER CUPS
Bahama Breeze Recipe

Serves 2-4

Goat Cheese:
1 tablespoon olive oil
2 tablespoons garlic, minced
1/2 cup sweet onion, finely diced
4 ounces chevre goat cheese
1 Roma tomato, vine ripe, seeded, diced small
1 tablespoon cilantro, chopped
1 tablespoon parsley, chopped
1/4 teaspoon hot pepper sauce
salt and fresh ground black pepper to taste

Roasted Red Pepper Cups:
2 medium red peppers (seeded, stem removed, cut in half)
2 tablespoon olive oil
Salt and fresh ground black pepper to taste

Goat Cheese:  Heat olive oil in a medium saute pan over medium heat, then add the garlic and onions. Saute just until the onions become translucent. Remove from heat and cool to room temperature. Transfer the onion and garlic mixture to a mixing bowl and add the remaining ingredients. Mix with a rubber spatula to thoroughly blend. Adjust seasonings with salt and pepper to taste. Set aside.

Preheat oven to 350 degrees.
Red Pepper Cups:  Rub the inside of the cut red peppers with olive oil and season lightly with salt and pepper. Place peppers on a pie plate, cut side up, and bake for 5 minutes in the preheated oven. Remove peppers from the oven, but do not turn off the oven. Allow peppers to cool with the cut side down to allow the excess juice to drain off. When peppers are cool enough to handle, cut into wedges and spread the goat cheese mixture on the wedges. Bake the wedges in the oven for 10 minutes.


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