Tuesday, July 19, 2011

Roasted Peppers and Goat Cheese


This tried-and-true recipe was given to me by my dear friend, Marty. It was first served to me at a Thanksgiving dinner going on 20 years ago now, and I continue to pull this out for special occasions. 

The secret is the mint!



Roasted Peppers and Goat Cheese

6 bell peppers, roasted, peeled and sliced
3/4 c goat cheese, softened





Marinade:
2 tsp lemon juice
3 T red wine vinegar
1 clove garlic, minced
2 T mint leaves, finely chopped
6 T olive oil
1/2 tsp salt
pinch pepper


Marinate the peppers for 2 hours before serving.


Each serving should include a slice of French bread, smeared with goat cheese, and topped with marinated peppers.


Farm box ingredients used: garlic, mint


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