Foods | Cooking
Hints & Tips
Recipe from Bon Appetit magazine, March 1996. This appetizer has wonderful flavor
and great presentation. Everyone raves about this appetizer.
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Goat Cheese with Bell Pepper Dressing Recipe
Dips & Spreads,
Yields: 4 to 6 servings
Prep time: 30 min
olive oil, divided
1/4 cup diced orange bell pepper
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
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
1/4 teaspoon dried thyme
1 bay leaf
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.