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.

Comments

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