ROASTED RED PEPPER AND GOAT CHEESE DIP
I made this as an appetizer for Christmas and seemed to disappear into thin air! I like it with pita chips, and it's awesome with veggies and as a spread for sandwiches too!
Provided by Sarah 11879
Categories Cheese
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 393.5, Fat 32.9, SaturatedFat 11.2, Cholesterol 26.1, Sodium 214.7, Carbohydrate 14.5, Fiber 4, Sugar 5.8, Protein 13
ROASTED PEPPER AND GOAT CHEESE SANDWICH
Travel sandwiches require good keeping properties. The ingredients have to hold up for hours at room temperature and can't be too moist, or the bread will become soggy and fall apart. In deference to fellow travelers, I choose fillings that taste great but aren't pungent. (Garlic aioli has a place in my life, but it's not within the confines of an airplane.)
Provided by Martha Rose Shulman
Categories dinner, for one, lunch, quick, sandwiches, main course
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- If using whole wheat bread, lightly toast it. This will prevent sandwich from becoming soggy. If using a roll with a hard crust, there is no need to toast.
- In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.
- Spread equal amounts of goat cheese on each slice of bread or on both halves of roll. Top the bottom half with roasted pepper and cover with other slice of bread or half of roll. Cut in half if using bread, or into quarters if using a ciabatta roll. Wrap each piece tightly in plastic if transporting. The sandwich keeps well for 2 days.
Nutrition Facts : @context http, Calories 819, UnsaturatedFat 3 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 1344 milligrams, Sugar 11 grams
WARM GOAT-CHEESE TIMBALES
Steps:
- Make timbales:
- Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
- Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
- Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
- Prepare salad:
- Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
- Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.
GOAT'S CHEESE & RED PEPPER TART
There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 1h5m
Number Of Ingredients 9
Steps:
- Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
- Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
- Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
- Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
- Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.
Nutrition Facts : Calories 471 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium
GOAT CHEESE WITH MARINATED ROASTED PEPPERS
This went fast! Used banana peppers instead of Anaheims. Store did not stock those. Great appetizer! Serve with French bread slices. The pepper mixture can also be served on the side with goat cheese if desired.
Provided by poppy
Categories Appetizers and Snacks Cheese
Time 8h30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
- Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
- Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
- Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 6 g, Cholesterol 39.2 mg, Fat 21.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 11.2 g, Sodium 259.3 mg, Sugar 3.8 g
ROASTED RED PEPPER AND GOAT CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Yield About 2 cups of dip
Number Of Ingredients 14
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 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.
CROUSTADES OF RED PEPPERS WITH GOAT CHEESE
Provided by Anne Willan
Categories Cheese Pepper Appetizer Broil Spring Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 appetizer servings
Number Of Ingredients 10
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.
AUBERGINE TIMBALES WITH GOAT'S CHEESE
These vegetarian dishes, from Gordon Ramsay, are great for a party as they can be made ahead, and look stunning
Provided by Gordon Ramsay
Categories Dinner, Vegetable
Time 1h15m
Number Of Ingredients 16
Steps:
- Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
- For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
- Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
- To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
- Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.
Nutrition Facts : Calories 466 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.69 milligram of sodium
HERBED GOAT CHEESE AND ROASTED PEPPER TOASTS
A more-than-one-bite hors d'oeuvre, these savory toasts make a satisfying snack to serve with drinks or to take on a picnic. They taste best at room temperature or just barely warm. Roasting the peppers can done a day ahead, as can marinating the goat cheese, making this treat very easy to put together.
Provided by David Tanis
Categories finger foods, vegetables, appetizer
Time 20m
Yield 10 toasts
Number Of Ingredients 9
Steps:
- Roast the pepper: Place the bell pepper directly over the open flame of a gas burner, under the broiler or on a hot, glowing charcoal grill. Let the skin of the pepper blacken and blister, using tongs to turn the pepper frequently. When completely blackened, after 5 to 8 minutes, transfer to a plate to cool.
- Using a paring knife, cut pepper in half lengthwise. Cut away seeds and stem and discard. Scrape away the skin and discard. Do not rinse. It's OK if a few bits of charred skin remain.
- Cut pepper halves into long strips about 1-inch wide. Season lightly with salt. (The pepper can be prepared up to 24 hours ahead of serving.)
- Marinate the goat cheese: Slice the goat cheese log into 10 pieces (each about 3/4-inch thick). Place pieces in a single layer on a plate and pour 1/4 cup oil over.
- Strip leaves from a few thyme sprigs and a rosemary sprig, roughly chop and sprinkle over the cheese. Finish with a bit of freshly ground black pepper, and a small pinch of red-pepper flakes. Cover and set aside. (This can also be done up to 24 hours ahead.)
- Set oven to 350 degrees. Cut the baguette on a diagonal into 10 slices, each about 1/4-inch thick. (If using ciabatta, cut into similar-size pieces.) Arrange on a baking sheet in a single layer, then place in oven for about 5 minutes, until bread is barely toasted.
- Remove from oven and carefully give each toast a light swipe with the garlic clove. Lay a strip of roasted pepper across each toast to cover. Place a goat cheese round in the center of each toast. Spoon the remaining olive oil from the plate generously over each piece of cheese and any exposed toast.
- To finish, return to the oven and bake, uncovered, until the bread is nicely browned and the cheese has gotten a bit of color, 8 to 10 minutes. Let toasts cool a bit, then arrange on a platter and serve. (They taste best at room temperature or just barely warm.) Toasts can be baked up to 1 hour ahead and popped in the oven to reheat slightly.
RED PEPPER TIMBALE WITH GOATS CHEESE
Make and share this Red Pepper Timbale With Goats Cheese recipe from Food.com.
Provided by tinaxmaria
Categories Vegetable
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Roast the peppers and the aubergine with half an onion.
- 2. Leave to cool and then peel the vegetables. Cut into strips and mix in a bowl with olive oil and garlic finely chopped. Add salt and pepper.
- 3. Grill the goat's cheese so it has some colour but doesn't melt completely.
- 4. On a plate put 3 tablespoons of the vegetable mixture and place the cheese on top of this.
- 5. Garnish with a small bunch of rocket, balsamic glaze (optional- available now in most supermarkets) and chopped parsley.
- 6. * Chef's Tip: drizzle the vegetables with a splash of olive oil and season, as this makes them easier to peel later.
Nutrition Facts : Calories 91.9, Fat 1.3, SaturatedFat 0.2, Sodium 40.2, Carbohydrate 17.8, Fiber 8, Sugar 9.6, Protein 5.4
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