Roasted Red Pepper Goat Cheese Appetizer Food

ROASTED RED PEPPERS WITH PESTO AND GOAT CHEESE

Steps:

• Preheat oven to 4oo degrees.
• Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil and balsamic vinegar until peppers are completely covered.
• Line up peppers on a baking sheet and place into oven. Bake for 15 minutes.
• Take peppers out and carefully add crumbled goat cheese to insides of pepper halves.
• Place back into oven and bake for another 3-5 minutes or until goat cheese is melted.
• Optional: sprinkle chopped fresh oregano over peppers before serving.

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.

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.

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.

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.

ROASTED RED BELL PEPPER BRUSCHETTA

Steps:

• Heat the oven to 375°F. Place the bread slices on an ungreased cookie sheet. Drizzle about 1 teaspoon olive oil (of the 1/4 cup olive oil) on each bread slice. Bake about 4 minutes or until golden brown. Turn bread over; bake about 4 minutes longer or until golden brown.
• Cut each garlic clove in half; rub cut sides over tops and sides of toasted bread slices. Discard garlic.
• Drain the red peppers in a strainer in the sink. Cut the peppers into 1/2-inch strips. In a medium bowl, mix the peppers, parsley, Parmesan cheese, 1 tablespoon olive oil, the salt and pepper. Spoon onto toast.

ROASTED PEPPERS STUFFED WITH GOAT CHEESE

Steps:

• Roast the peppers using either a barbecue grill, gas cook top or broiler in your oven. Complete tutorials here.
• Position a rack in the upper third of oven and preheat to 475 degrees.
• Place the peppers peeled side down on a cutting board and slightly flatten. Sprinkle with sea salt and pepper. Spread with about a tablespoon of goat cheese down the center of each pepper strip. Scatter the cut basil, pine nuts, and golden raisins on top of each pepper. Fold each pepper over to create a package (like a canoe on its side). Press down gently to flatten slightly
• Place the peppers on a baking sheet (I prepared the peppers directly on the baking sheet). Sprinkle with breadcrumbs and drizzle with a little olive oil over each one. Sprinkle with cayenne.
• Bake for about 10 minutes, until breadcrumbs turn golden and the goat cheese is bubbly.
• Using a spatula, arrange the peppers on a small plate and tear the remaining basil leaves over for garnish. Drizzle with a bit more olive oil if desired.

HERBED GOAT CHEESE AND ROASTED PEPPER TOASTS

Steps:

• Roast the pepper: Place the bell pepper directly over the open flame of a gas burner, under the broiler or on a hot, glowing charcoal grill. Let the skin of the pepper blacken and blister, using tongs to turn the pepper frequently. When completely blackened, after 5 to 8 minutes, transfer to a plate to cool.
• Using a paring knife, cut pepper in half lengthwise. Cut away seeds and stem and discard. Scrape away the skin and discard. Do not rinse. It's OK if a few bits of charred skin remain.
• Cut pepper halves into long strips about 1-inch wide. Season lightly with salt. (The pepper can be prepared up to 24 hours ahead of serving.)
• Marinate the goat cheese: Slice the goat cheese log into 10 pieces (each about 3/4-inch thick). Place pieces in a single layer on a plate and pour 1/4 cup oil over.
• Strip leaves from a few thyme sprigs and a rosemary sprig, roughly chop and sprinkle over the cheese. Finish with a bit of freshly ground black pepper, and a small pinch of red-pepper flakes. Cover and set aside. (This can also be done up to 24 hours ahead.)
• Set oven to 350 degrees. Cut the baguette on a diagonal into 10 slices, each about 1/4-inch thick. (If using ciabatta, cut into similar-size pieces.) Arrange on a baking sheet in a single layer, then place in oven for about 5 minutes, until bread is barely toasted.
• Remove from oven and carefully give each toast a light swipe with the garlic clove. Lay a strip of roasted pepper across each toast to cover. Place a goat cheese round in the center of each toast. Spoon the remaining olive oil from the plate generously over each piece of cheese and any exposed toast.
• To finish, return to the oven and bake, uncovered, until the bread is nicely browned and the cheese has gotten a bit of color, 8 to 10 minutes. Let toasts cool a bit, then arrange on a platter and serve. (They taste best at room temperature or just barely warm.) Toasts can be baked up to 1 hour ahead and popped in the oven to reheat slightly.

RED PEPPER TOASTS W. HERBED GOAT CHEESE

Steps:

• Combine goat cheese, yogurt, and herbs. Season with salt and pepper to taste. Set aside.
• Toast sliced bread until edges are golden. Let toast cool on wire rack before topping with goat cheese.
• Lay pieces of roasted bell pepper over cheese. Top with sesame seeds and chopped chives if desired.

ROASTED RED PEPPER - GOAT CHEESE APPETIZER

Steps:

• Swirl half of the olive oil into an attractive baking dish - 9x13 or so.
• Combine the softened Goat Cheese with the garlic, stuff gently into the Red Peppers and place them in a single layer into the baking dish. Sprinkle with the pine nuts, red pepper flakes and pepper, drizzle with remaining olive oil.
• Cut garlic bread (I use the frozen box of garlic toast) into "fingers" and kind of place them on their sides in the dish, so they will brown.
• Bake about 350 degrees for about 15 minutes.

ROASTED RED PEPPERS STUFFED WITH GOAT CHEESE AND MONTEREY JACK

Steps:

• For the sauce:.
• Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.
• Add garlic and cook for 1 minute.
• Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.
• Season to taste with salt and pepper.
• Keep sauce warm over very low heat.
• For the roasted peppers:.
• Preheat your broiler.
• Place the whole peppers on a baking sheet covered with foil.
• Place them under the broiler, about 6 to 10 inches from the heat source.
• Turn the peppers frequently until the skin begins to blacken.
• Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.
• When cool, wash off the blackened skin.
• Cut the tops off.
• Finishig Touch:.
• Mix cheeses together in a bowl.
• Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.
• Put eggs into a shallow dish and season to taste with salt and pepper.
• Put flour and breadcrumbs into 2 separate dishes.
• Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.
• Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.
• Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.
• Drain on paper towels.
• Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.

ROASTED RED AND YELLOW PEPPER GOAT CHEESE INVOLTINI

Steps:

• Preheat a broiler or grill. Place the peppers on the grill and cook them until they are BLACK on the outside. Yeah that's right BURN THEM! When the peppers are black on all sides remove them from the heat and place them in an enclosed environment, either a paper bag or a bowl covered with plastic wrap. Let them sit until they are cool. This can be done a day ahead.
• Using your fingers scrape all the black off the outside of the peppers. Remove the stem and the seeds as well. This is a messy job, accept it and move on. If needed, you can use a damp paper towel. Rinsing the peppers washes away all of the sweet pepper juices.
• Once the peppers are clean, cut the peppers into strips that are about 1 inch wide. Place about a teaspoon of goat cheese at one end of each pepper strip. Sprinkle cheese with a pinch of the crushed red pepper, pimenton and salt. Roll up each pepper strip around the cheese and garnish with chopped chives.

GOAT CHEESE, ROASTED PEPPER AND BASIL APPETIZERS

Steps:

• Slice baguette into 1 inch slices.
• Spread a layer of goat cheese onto each slice.
• Top with a strip or two of roasted pepper and a few strips of fresh basil.
• If you prefer to serve this as an entree sandwich, just slice your baguette lengthwise, spread with goat cheese and top with roasted peppers and fresh basil.

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.

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 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.