Goat Cheese With Bell Pepper Dressing Food

GOAT CHEESE WITH MARINATED ROASTED PEPPERS

Steps:

• Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
• Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
• Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
• Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.

GRILLED BELL PEPPERS WITH GOAT CHEESE

Steps:

• Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the goat cheese and lemon pepper seasoning together in a small bowl; set aside.
• Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes.

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.

GRILLED CAULIFLOWER SALAD

Steps:

• Preheat a grill to high.
• For the creamy goat cheese dressing: In a medium mixing bowl, combine the goat cheese, mayonnaise, sour cream, chives, lemon zest and juice, honey, vinegar, salt and pepper. Whisk together well to break up the goat cheese. Cover and refrigerate for 30 minutes prior to serving.
• For the salad: In a large mixing bowl, gently combine the cauliflower, carrots, bell peppers, onion, olive oil, red pepper flakes, salt and pepper. Char the vegetables on the grill on all sides, 6 to 8 minutes, removing the vegetables to a baking tray as done. Let cool. Cut the vegetables into a 1/2-inch dice.
• In a large mixing bowl, combined the charred vegetables and celery root. Pour the creamy goat cheese dressing over the top and mix together well. Put the arugula on a platter and top with the salad. Garnish with the crumbled goat cheese. Serve immediately.

RED PEPPER, SPINACH AND GOAT CHEESE DIP

Steps:

• Heat oven to 400ºF.
• Heat dressing in large skillet over medium heat. Add onions and peppers; cook, stirring constantly, 5 min. or until crisp-tender.
• Add spinach; cook, stirring frequently, 2 to 3 min. or just until wilted. Stir in pasta sauce; simmer over medium-low heat 5 min., stirring occasionally. Remove skillet from heat.
• Beat cream cheese and goat cheese in bowl with mixer until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Spoon pasta sauce mixture around edge of cream cheese mixture.
• Bake 18 to 20 min. or until dip is heated through.
• Top with basil.

FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOAT'S CHEESE

Steps:

• Pre-heat the oven to 120C/240F/Gas 1.
• Cut the peppers in half, discard the core & seeds and also trim away the white membrane too.
• Grease a Le Creuset roasting or ovenproof dish.
• Cut the onion & fennel bulb into 6 wedges each. (Keep the the delicate green fronds from the fennel bulb & put to one side.).
• Put the onion wedges, fennel wedges & cushed garlic into a mixing bowl & add the olive oil, balsamic vinegar, salt & black pepper - mix well.
• Divide the onion & fennel wedges between the 6 pepper halves, arranging them neatly within the peppers & season well.Pour the remaining oil & vinegar dressing over the top of them.
• Bake for 1 hour and 30 minutes or until the peppers are soft & just tinged brown.
• Remove the stuffed peppers from the oven & increase the oven temperature to 200C/400F/Gas 6.
• Sprinkle the chopped sun-dried tomatoes over the top of the peppers.
• Slice the goats cheese & arrange over the top of the stuffed peppers; return them the oven for 5-10 minutes or until the cheese is melted & bubbling.
• Remove from the oven, leave to cool slightly and serve them warm or at room temperature with the cooked dressing drizzled over the top of them.
• Garnish with the green fronds kept from the fennel bulbs.
• Serve as a starter, 1 pepper half per person with a side salad or as a main course - 2 pepper halves per person with bread & salad.
• These can also be served as a very colourful & elegant vegetable accompaniment!

25+ GREAT GOAT CHEESE RECIPES (+ROASTED BEET SALAD WITH GOAT CHEESE)

Steps:

• Bake the beets in aluminum foil for 45 minutes at 350°F.
• Toast the hazelnuts for 7 minutes.
• Puree honey, hazelnuts, and dressing in a blender.
• Dress the greens.

GOAT CHEESE WITH BELL PEPPER DRESSING

Steps:

• Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add all bell peppers and sauté until tender, about 5 minutes. 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 salt. Cool to room temperature.
• Arrange goat cheese on platter. Spoon dressing over. Let stand at room temperature 1 hour. Sprinkle with pine nuts and serve with baguette slices.

RED BELL PEPPER, SPINACH, AND GOAT CHEESE SALAD WITH OREGANO DRESSING

Steps:

• Whisk oil, lemon juice, and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat. Divide salad among 4 plates and serve.