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.
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