Best Goat Cheese With Chipotle And Roasted Red Pepper Recipes

ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
• Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
• Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

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.

PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
• When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.

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.

ROASTED PEPPER AND GOAT CHEESE SANDWICH

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.

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.