Roastedsweetpepperssourorangevinaigrettegoatcheese Recipes

ROASTED RED PEPPER - GOAT CHEESE APPETIZER

Steps:

• Swirl half of the olive oil into an attractive baking dish - 9x13 or so.
• Combine the softened Goat Cheese with the garlic, stuff gently into the Red Peppers and place them in a single layer into the baking dish. Sprinkle with the pine nuts, red pepper flakes and pepper, drizzle with remaining olive oil.
• Cut garlic bread (I use the frozen box of garlic toast) into "fingers" and kind of place them on their sides in the dish, so they will brown.
• Bake about 350 degrees for about 15 minutes.

OVEN ROASTED VEGETABLES WITH CRUMBLED GOATS CHEESE, THYME AND PA

Steps:

• preheat oven to 180C/350°F.
• Put the pepper, aubergine and onion in a roasting tray in a single layer.
• lightly squash the garlic cloves and add to tin. Scatter over thyme, season if desired.
• drizzle with the olive oil and toss to coat.
• Roast for 25 - 35 mins until the vegetables are browning and are cooked but not soggy.
• crumble over goats cheese and parsley and serve.

GRILLED SWEET PEPPERS WITH GOAT CHEESE AND HERBS

Steps:

• Preheat a grill to 350 to 400 degrees F, or medium-high heat.
• Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
• Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
• Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.

GOATS CHEESE AND ROASTED PEPPERS RISOTTO

Steps:

• Take the peppers and roast or grill them until the flesh is soft, the skin charred and they have a lovely smoky texture. Next put them into a food bag and seal tightly. As they cool the skin will become loose and be easy to peel off. Chop the flesh roughly and put to one side.
• In a saucepan, put olive oil, butter and the chopped onion and fry over a low heat until soft and translucent. While this is cooking, make up the stock, remembering to use boiling water.
• When the onions are cooked, stir in the risotto rice, making sure that it is becomes completely covered in oil. The grains should glisten. Allow the rice to toast for a couple of minutes and add the wine and a quarter of the hot stock. Stir and then bring the mixture to the boil, before reducing the heat so it bubbles contentedly.
• The secret to a good creamy risotto is to add the stock gradually, stirring the mixture occasionally until the liquid is absorbed and then adding some more. Continue in this way, until all the stock is used up and the grains still have a little bite to them.
• Finally stir in the desired combination of goats' cheese, roasted red peppers. Season to taste and transfer to a hot dish to serve.