"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Friday, May 21, 2010

Goat Cheese with Bell Pepper Dressing

Recipe from Bon Appetit Magazine, March 1996. This appetizer has wonderful flavor and great presentation. Everyone raves about this appetizer.

4 tablespoons olive oil , divided
1/4 cup diced orange bell pepper
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
4 large garlic cloves, thinly sliced
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon coarsely ground pepper
1/4 teaspoon dried thyme
1 bay leaf
Coarse salt to taste
8 ounces chilled goat cheese (such as Montrachet), cut into 8 slices
2 tablespoons toasted pine nuts*
Baguette bread slices, toasted

* To toast pine nuts, preheat the oven to 450°F. Place the nuts in a shallow pan and roast, stirring often for 2 minutes. Do not overcook, for pine nuts burn easily.

In a large frying pan over medium heat, heat 1 tablespoon oil. Add diced bell peppers and sauté 5 minutes or until tender; reduce heat to medium-low. Add garlic, rosemary, coriander, fennel, pepper, thyme, bay leaf, and remaining 3 tablespoons olive oil. Simmer mixture 5 minutes, to blend flavors. Remove from heat. Season to taste with coarse salt. Let cool to room temperature.

Arrange goat cheese on platter; spoon prepared dressing over the top of them. Let stand at room temperature 1 hour. Sprinkle with pine nuts and serve with baguette slices.

Makes 4 to 6 servings.

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