When we stayed at River’s Run last fall, Miss Lisa served up these delicious Roasted Pepper and Goat Cheese appetizer before dinner one evening. My boys (including Grant) usually steer clear of anything involving a red pepper. They loved this dish. I made these last week and loved the soft red pepper, creamy goat cheese, crunchy pine nuts and sweet, soft golden raisins. One of the best appetizers I have ever eaten.
This would make a perfect appetizer for Mom on Sunday. To start Mother’s Day/Cinco de Mayo week off right, we’re having a little giveaway. Ina Garten’s cookbook ” How Easy is That?”, a $25 gift certificate to Mrs. Cavanaugh’s chocolates (wonderful chocolates, local to Utah, but you can use the certificate as mail order), and some darling cloth napkins from “Stack’d, by SisterMade”.
Leave a comment about what you love about your mom, or being a mom. As always, followers get two entries. I’ll announce the winner on Wednesday. One winner, three gifts. Keep them for yourself, or share with mom!
Roasted Peppers Stuffed with Goat Cheese
Adapted from Bottega Restaurant and Cafe, Birmingham, AL
- 4 large red or yellow peppers roasted (see below) peeled, slit open, seeded, and sliced into three inch strips
- Sea salt fresh ground pepper
- 1/4-1/2 pound mild soft goat cheese
- 6 basil leaves 4 leaves chopped, 2 leaves reserved or garnish
- 1/4 cup pine nuts toasted
- 1/4 cup golden raisins
- bread crumbs optional
- 2 tablespoons olive oil
- pinch of cayenne
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.
-I didn’t fold the red peppers over after topping. They were a little difficult to eat unless you have a plate and fork. If you want to make this into a “finger food” place each cooked pepper onto a toasted baguette and serve as bruschetta. -This is an easy make-ahead appetizer. Completely prepare, leave on baking sheet. Before serving, place under broiler for 1 minute, to warm up.