Goat Cheese with Bell Pepper Dressing

Goat Cheese with Bell Pepper Dressing
1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

¼ C olive oil

4 large cloves of garlic

¾ teaspoon dried rosemary

½ teaspoon crushed coriander seeds

¼ teaspoon fennel seeds

¼ teaspoon dried thyme

1 bay leaf

¼ teaspoon freshly ground pepper

Salt to taste

8 oz chilled Montrachet or other goat cheese

2 tablespoons pine nuts, toasted

Toasted baguette slices

Sauté the bell peppers in 1 tablespoon heated olive oil in a heavy skillet for 5 minutes or until tender. Add the remaining 3 tablespoons olive oil, garlic, rosemary, coriander seeds, fennel seeds, thyme, bay leaf and pepper and mix well. Simmer for 5 minutes. Remove from heat and season with salt. Cool to room temperature, discard the bay leaf.

Spread the goat cheese on a platter. Spoon the pepper dressing over the top. Let stand for 1 hour. Sprinkle with the pine nuts. Serve at room temperature with baguette slices.

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