GOAT CHEESE & MARINATED PEPPERS

GOAT CHEESE & MARINATED PEPPERS image

Yield 8 people

Number Of Ingredients 8

1 yellow bell pepper, halved lengthwise
1 red bell pepper, halved lengthwise
3 Anaheim chili peppers, seeded and halved lengthwise
3 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
2 cloves of garlic, crushed
1 1-ounce log of fresh goat cheese
1 baguette, sliced 1/2-inch thick, lightly toasted

Steps:

1. Preheat the broiler. Lay the pepper halves, skin-side up, in a single layer on a baking sheet. Flatten each pepper slightly with your hand. Place under the broiler, about 9 inches from the heat source, until the skins are charred (but not to a crisp!), about 15 minutes. Remove the peppers to a plastic or paper bag, close and let steam 15 to 20 minutes. Slip off and discard the charred skins. 2. Dice (1/4 inch) the roasted peppers and place in a bowl with the oil, vinegar and garlic. Cover and chill for at least 8 hours for the flavors to develop. 3. To serve, bring the peppers to room temperature. Remove the garlic. Place cheese on a platter; spoon the peppers over it. Surround with the toasts and serve with small knives for spreading. 200 calories, 4g carbohydrate, 9g protein, 17g fat, 30mg cholesterol.