Contributing Chef- Abby Reibman-Author of The Desk and The Stove
The smokiness of the roasted peppers pairs perfectly with a touch of balsamic marinade to create the most delicious little bite. Add a touch of golden raisin for sweetness and a creamy mouthful of goat cheese; this tasty treat is a surefire fall home run! This roasted red pepper with goat cheese an easy football appetizer if you want to serve something a little different and fancier that the regular buffalo chicken!
Ingredients:
2 red bell peppers 2 tbl golden raisins, softened in a cup of warm water 3 tbl olive oil 2 tbl balsamic vinegar 20 thin slices of goat cheese ½ large baguette a handful of parsley, finely chopped olive oil salt and pepper
(Display with a small Mason Jar! Super Cute!)
1- Roast the red peppers on a gas stove, turning every few minutes, until charred on all sides. Put the peppers in a large bowl and cover with plastic wrap. Let steam for a few minutes.
2- Using a paper towel, rub off all the charred skin, de-seed and cut into thin strips.
3- Preheat oven. Rub olive oil over the peppers and grill for a few minutes on each side. Remove from heat and put into a metal bowl. Add the golden raisins, olive oil, balsamic vinegar and chopped parsley. Season with salt and pepper and toss to coat. Let marinate in the fridge for 20 min.
4- Cut the baguette into thin slices and drizzle with olive oil. Put in the oven to toast for a few min on each side. Add the thin slices of goat cheese and put back into the oven until they begin to melt slightly.
5- Spoon a bit of the roasted red pepper and golden raisin on top of the melted goat cheese and serve.
