Goat Cheese with Bell Pepper Dressing is an easy-to-make appetizer. It has wonderful flavor and great presentation. Everyone raves about this Goat Cheese with Bell Pepper Dressing appetizer. The bell pepper dressing is made by sauteing the bell peppers and herbs in olive oil which releases the flavors. This dressing is then poured over the goat cheese one it has cooled.
Many people who are lactose intolerant or have other milk-related allergies can eat cheeses made from goat milk. Fresh goat cheese dishes also pair wonderfully with the local wines and micro brews. Every day, more and more people discover the delights of goat cheese, thus continuing the demand for it.
Goat Cheese with Bell Pepper Dressing Recipe:
Goat Cheese With Bell Pepper Dressing Recipe
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 as pine nuts burn easily.
In a large frying pan over medium heat, heat 1 tablespoon oil. Add diced bell peppers and saut5 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.
Source: Recipe from Bon Appetit magazine, March 1996.