Peperonata with Goat Cheese

Peperonata with Goat Cheese
Peperonata with Goat Cheese

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Ingredients

  • EVOO

  • 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

Directions

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.

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