Basil & Peppers - Wottrich Herb Garden
Roasted Red Peppers & Goat Cheese Bruschetta
Matching roasted peppers with goat cheese is an ancient pairing. There are hundreds of pepper varieties out there and many are available at markets today. Select them as to your taste and in perfect condition.
2 medium mild red peppers, roasted, remove skin and seeds, chopped
1 small hot pepper of your choice, same preparation
1 medium log of goat cheese, set out to soften
2 shallots, finely chopped
Fresh herbs to your taste, chopped
1 tablespoon fine olive oil
½ teaspoon lemon juice
Salt and freshly ground pepper to your taste
1 loaf of rustic bread, your choice
Preparation: 1. Roast the peppers whole over your grill or under your broiler until well charred. Wrap in a dish towel and set aside to cool completely. 2. In a mixing bowl combine the chopped shallots, herbs, lemon juice, and olive oil. 3. Remove the skin from the cool peppers (do not run water over the peppers as that removes flavor) and then quarter to remove stem and seeds. Chop the peppers into a medium dice. Mix with the shallots (add the hot pepper to your taste). 4. Cut thick slabs of bread and toast. Spread the goat cheese on the toast and then the peppers. Add salt and ground pepper to your taste. Serve with a crisp Riesling white wine.
Matching roasted peppers with goat cheese is an ancient pairing. There are hundreds of pepper varieties out there and many are available at markets today. Select them as to your taste and in perfect condition.
2 medium mild red peppers, roasted, remove skin and seeds, chopped
1 small hot pepper of your choice, same preparation
1 medium log of goat cheese, set out to soften
2 shallots, finely chopped
Fresh herbs to your taste, chopped
1 tablespoon fine olive oil
½ teaspoon lemon juice
Salt and freshly ground pepper to your taste
1 loaf of rustic bread, your choice
Preparation: 1. Roast the peppers whole over your grill or under your broiler until well charred. Wrap in a dish towel and set aside to cool completely. 2. In a mixing bowl combine the chopped shallots, herbs, lemon juice, and olive oil. 3. Remove the skin from the cool peppers (do not run water over the peppers as that removes flavor) and then quarter to remove stem and seeds. Chop the peppers into a medium dice. Mix with the shallots (add the hot pepper to your taste). 4. Cut thick slabs of bread and toast. Spread the goat cheese on the toast and then the peppers. Add salt and ground pepper to your taste. Serve with a crisp Riesling white wine.
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