Roasted Peppers and Goat Cheese in Olive Oil
Serves: 4 to 6
- 2 to 3 red bell peppers Add to list
- 1/4 cup extra virgin olive oil Add to list
- 2 tablespoons pine nuts Add to list
- 4 garlic cloves, peeled and slivered Add to list
- 2 to 3 leaves fresh sage, thinly sliced Add to list
- 3 tablespoons balsamic vinegar Add to list
- Sea salt and freshly cracked pepper Add to list
- Your favorite goat cheese, either fresh or rind ripened Add to list
- Fresh herbs, olives and capers for garnish Add to list
Roast the peppers over an outdoor grill, an open gas flame or under your broiler, turning occasionally, until blackened all over. Place in a bowl and cover for 15 minutes.
Cut the ends off the peppers and cut them in half lengthwise. Scrape the seeds out and then turn them over and scrape off as much of the blackened peel as you can. (It won't hurt anyone's feelings if a little peel remains!) Set aside.
In a small sauté pan heat the olive oil gently over medium-low heat. Add the pine nuts and stir for about 1 minute or until they start to lightly brown. Add the garlic and sage and stir for 30 seconds longer. Remove from the heat and whip in the balsamic vinegar. Season with the salt and pepper.
Arrange the peppers and cheeses on a small serving platter and drizzle with the pine nut mixture. Garnish with fresh herbs, olives and capers.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired September 15, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.