Roasted Red Pepper And Goat Cheese Dip Food

ROASTED BELL PEPPERS AND GOAT CHEESE SPREAD

Steps:

• Brush Red Bell Pepper with 1/2 tsp olive oil and roast it on an open flame till skin is charred. Make sure to turn the Bell Ppper in between to avoid buring the pulp.
• Place the roasted pepper in a bowl and cover it with cling wrap. Let it sweat for about 5-10 minutes. Peel the skin, seed and slice the peppers. Mix it with 1 tsp olive oil and set aside.
• In a food processor, add goat cheese, bell pepper, butter milk, salt and red pepper powder. Process it till bell peppers are chopped in small pieces and white goat cheease has taken beautiful reddish pink color from red bell peppers. Mix in chopped Cilantro.
• Serve this scrumptious Goat Cheese Dip with fresh celery sticks, sliced reddish Or your choice of fresh and grilled vegetables or meat.

ARTICHOKE, ROASTED RED PEPPER AND GOAT CHEESE TART

Steps:

• Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
• Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
• Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.

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.

MARY'S ROASTED RED PEPPER DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

CREAMY ROASTED RED PEPPER AND SPINACH GOAT CHEESE SKILLET CHICKEN

Steps:

• Puree the broth and roasted red peppers and set aside.
• Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
• Add the onion to the pan and saute until tender, about 3-5 minutes.
• Add the garlic and red pepper flakes and saute until fragrant, about a minute.
• Add the pureed broth and roasted red peppers to the pan along with the goat cheese, bring to a simmer and cook until warmed and the cheese has completely melted, about 3-5 minutes.
• Add the spinach and cook until wilted before adding the chicken and seasoning with salt and pepper to taste.

CHICKPEA & RED PEPPER DIP

Steps:

• Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.

ROASTED GOAT CHEESE WITH GARLIC

Steps:

• Place garlic and oil in a pie plate. Cover and bake at 350° for 30 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender and lightly browned. Add brown sugar; cook and stir until sugar is dissolved. Remove from the heat., Remove garlic from pie plate. Spread onion mixture in pie plate; top with cheese. Place garlic over cheese. Bake, uncovered, for 15-20 minutes or until cheese is melted. , Mash garlic mixture with a fork. Stir in the vinegar, salt and pepper. Transfer to a serving bowl; sprinkle with basil. Serve warm with French bread or crackers.

ROASTED PEPPER DIP

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth. Stir in the peppers, cheeses, onion, garlic powder and pepper. Refrigerate for at least one hour. Serve with crackers.

BAREFOOT CONTESSA'S ROASTED PEPPER AND GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 500 degrees F.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
• To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

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.

GOAT CHEESE WITH CHIPOTLE AND ROASTED RED PEPPER

Steps:

• Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, about 2 minutes. Cool.
• Place goat cheese log on platter. Cover with sheet of plastic wrap. Press into large rectangle approximately 8 by 3 inches. Sprinkle with cumin, salt, and freshly ground black pepper. Mix roasted red peppers, olive oil, hot sauce, garlic, and chopped cilantro in small bowl. Spoon topping over goat cheese. Top with pumpkin seeds. Serve with toasted baguette slices or crackers.

ROASTED RED PEPPER AND GOAT CHEESE DIP

Steps:

• Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.

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.