Red Pepper And Goat Cheese Crisps Recipes

CROUSTADES OF RED PEPPERS WITH GOAT CHEESE

Steps:

• Heat the broiler and broil the peppers on a baking sheet until black and blistery, turning them to cook evenly. Once they're blackened on all sides, fasten them in a plastic bag so they steam and the skin is loosened. Leave the broiler alight. When the peppers are cool, slip off their charred skins with your fingers. Don't worry about leaving a few flecks of black - it adds flavor. Cut the peppers in half and then in strips, discarding the cores and seeds.
• Heat the oil in a large frying pan and fry the onions with the thyme, salt, and pepper until soft and starting to brown, 5 to 7 minutes. Stir in the garlic and cook until golden. Add the tomatoes and capers and cook, stirring often until the tomatoes are cooked and thickened, 3 to 5 minutes. Add the peppers and continue cooking until tender, 3 to 5 minutes. Taste and adjust the seasoning.
• Oil a baking sheet and set it aside. Toast the bread and arrange the pepper mixture on top. Slice the cheese and put the slices on the peppers. Broil the croustades on the baking sheet until the cheese is lightly browned and the edges are melted, 2 to 3 minutes. Serve warm.

ROASTED RED PEPPER AND GOAT CHEESE SPREAD

Steps:

• Put peppers into work bowl of a process bowl and puree. Add all other ingredients and pulse until combined. Season with salt and fresh ground pepper to taste.

ROASTED RED PEPPER AND GOAT CHEESE DIP

Steps:

• Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.

ROASTED RED PEPPERS STUFFED WITH GOAT CHEESE AND MONTEREY JACK

Steps:

• For the sauce:.
• Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.
• Add garlic and cook for 1 minute.
• Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.
• Season to taste with salt and pepper.
• Keep sauce warm over very low heat.
• For the roasted peppers:.
• Preheat your broiler.
• Place the whole peppers on a baking sheet covered with foil.
• Place them under the broiler, about 6 to 10 inches from the heat source.
• Turn the peppers frequently until the skin begins to blacken.
• Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.
• When cool, wash off the blackened skin.
• Cut the tops off.
• Finishig Touch:.
• Mix cheeses together in a bowl.
• Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.
• Put eggs into a shallow dish and season to taste with salt and pepper.
• Put flour and breadcrumbs into 2 separate dishes.
• Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.
• Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.
• Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.
• Drain on paper towels.
• Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.

ROASTED RED PEPPER AND GOAT CHEESE DIP

Steps:

• To roast peppers:.
• Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
• Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
• To make dip:.
• Place the red peppers, garlic and cheese in a food processor.
• Pulse until smooth.
• Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
• Place in a serving bowl; stir to make sure that the dip is homogenized.
• Cover and refrigerate for 2 hours.

RED PEPPER, SPINACH AND GOAT CHEESE DIP

Steps:

• Heat oven to 400ºF.
• Heat dressing in large skillet over medium heat. Add onions and peppers; cook, stirring constantly, 5 min. or until crisp-tender.
• Add spinach; cook, stirring frequently, 2 to 3 min. or just until wilted. Stir in pasta sauce; simmer over medium-low heat 5 min., stirring occasionally. Remove skillet from heat.
• Beat cream cheese and goat cheese in bowl with mixer until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Spoon pasta sauce mixture around edge of cream cheese mixture.
• Bake 18 to 20 min. or until dip is heated through.
• Top with basil.