Roasted Red Peppers and Goat Cheese
Ingredients
For Toasting Sourdough French Bread:
- 1 sourdough French bread, sliced and toasted
- EVOO, to taste
For the Roasted Red Peppers and Goat Cheese:
- 1 jar Piquillo peppers
- 4-ounces goat cheese, crumbled
- Sprinke top with EVOO
- Shake dried oregano on top of EVOO
Instructions
To prepare the toasted sourdough bread:
- Pre-heat oven grill using high setting.
- Slice sourdough French bread into individual serving pieces; ½-inch thick slices.
- Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper.
- Place the slices on a baking sheet and toast in the oven until crisp and golden; about 8 minutes; set aside.
To prepare the red roasted peppers and goat cheese spread:
- Remove peppers from jar, one at a time, and, using a spoon, carefully scrape off the seeds.
- Using a pie plate, or similar baking dish, line the peppers around the dish so it resembles a flower.
- Place crumbled goat cheese over the top of the peppers.
- Sprinkle with dried oregano and EVOO.
- Place under the oven grill until the cheese has melted,
- Serve with the toasted sourdough French bread slices.
