Peperonata with Goat Cheese
- 2 onions, cut into 1/2 inch dice
- Pinch of crushed red pepper
- Kosher Salt
- 2 cloves, garlic smashed
- 1 red and 1 yellow bell pepper, stemmed, seeded, pith removed, and cut into 1/2-inch diamonds
- 1/4 cup tomato paste
- 1/2 tsp pimenton (smoked paprika)
- 2 tbsp. sherry vinegar
- 1 8 to 10 ounce log of goat cheese at room temperature
- Chopped fresh chives for garnish (optional)
- 1 baguette, cut into 1/2-inch slices, toasted or grilled
Preparation time 30mins
Cooking time 60mins
1. Coat a large saute pan with EVOO, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions, stirring until soft and aromatic, around 8 to 10 minutes, stirring occasionally to make sure they don't brown.
2. Add the garlic and cook for another 2 to 3 minutes; to should start to smell really good!
3. Ad the peppers and 1/4 cup water; season with salt. Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.
4. Add the tomato paste, pimenton, and sherry vinegar and stir to combine; taste for salt (it will probably need more) Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes. Remove from heat and let cool.
5. I like to squish the goat cheese into a serving b owl and nestle the peperonata in the center rather than spooning it over an entire log--it looks more rustic this way, Garnish with chives if you like and serve with baguette slices.