Marinated Cheese With Peppers And Olives 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.

MARINATED CHEESE WITH PEPPERS AND OLIVES

Steps:

• In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.

MARINATED CHEESE AND OLIVES

Steps:

• Combine all ingredients except the rosemary with half of the bottled dressing in a large bowl; stir gently.
• Cover and chill at least 8 hours or up to 24 hours.
• Divide cheese and olives mixture into six (8-10 ounce) glass containers.
• Place 1 rosemary sprig in each container.
• Pour remaining dressing evenly into containers. Cover tightly and refrigerate up to 2 weeks.

GRILLED PEPPERS WITH OLIVES AND FETA CHEESE

Steps:

• For basting sauce: With a piece of wax paper, mash garlic and salt with a fork until well blended. Place in a small bowl. Whisk in balsamic vinegar, olive oil and pepper; set aside.
• Core, seed and cut bell peppers into thirds. Brush both sides of peppers with sauce and place in large bowl. Pour remaining sauce over top.
• Remove peppers from sauce; reserving sauce. Place peppers skin side down on greased barbecue rack over medium high heat for 6 - 8 minutes or until lightly charred but not mushy, basting with sauce and turning every three minutes. Slice peppers into wide strips. Arrange on a platter, alternating colors. Season with salt and pepper. Sprinkle with fresh herbs, feta and olives. Drizzle the one tablespoon balsamic vinegar over peppers.

ROASTED MARINATED PEPPERS WITH GOAT CHEESE

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Arrange peppers on a foil-lined baking sheet and bake until blackened and soft, 25-30 minutes, turning once or twice.
• Transfer to a bowl, cover with plastic wrap and let stand 10 minutes (this helps steam the peppers in their skins, and makes skin removal easier).
• Meanwhile, make the marinade: combine oil, vinegar, lemon juice, garlic, leaves from about half the thyme, salt and pepper in a large bowl.
• While peppers are still hot, slip off the skin and scrape out seeds; remove stems.
• Cut each pepper into quarters.
• Add roasted peppers to the marinade and refrigerate for 2-3 hours.
• To serve, arrange peppers on 4 plates, garnish with olives, oranges and remaining thyme, and crumble goat cheese over and season with additional freshly ground pepper.
• Note: instead of all red wine vinegar, you can use 1 1/2 tablespoons red wine vinegar and 1 teaspoon balsamic, for even deeper and sweeter flavor. Chopped basil is also a delicious garnish.

MARINATED CHEESE AND OLIVES

Steps:

• Cut the cheese and meat into 1/2 inch pieces.
• In a bowl, combine the oil, lemon juice, fennel seeds, and pepper.
• Stir in the cheese and meat mixture, and the olives.
• Cover and chill for up to 3 days stirring occasionally.
• Let stand 30 minutes at room temperature before serving.
• Serve with toothpicks.

MARINATED CHEESE WITH PEPPERS & OLIVES

Steps:

• Combine all ingredients in medium bowl.
• Cover; refrigerate at least 4 hours or overnight.