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Creole Baked Goat Cheese




Source of Recipe


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List of Ingredients




1 tablespoon olive oil
2 tablespoons fresh minced garlic
1/2 cup diced sweet onion
4-5 ounces goat cheese
1 roma tomato, washed, seeded, diced
1 tablespoon chopped fresh cilantro
1 tablespoon fresh flat-leaf parsley
1/4 teaspoon hot red pepper sauce or to taste
Salt and freshly ground black pepper, to taste
RED PEPPER CUPS

1 medium red bell pepper
1 tablespoon olive oil
Salt and black pepper, to taste
Garlic crostini for serving

Preheat the oven to 350 degrees. In a medium skillet, heat the olive oil over medium heat. Add the garlic and onion and saute just until the onion becomes translucent. Remove from the heat and cool to room temperature.

Transfer the onion mixture to a bowl and stir in the goat cheese, tomato, cilantro, parsley and hot pepper sauce. Adjust seasonings with salt and pepper to taste; set aside.

To prepare the red pepper cups, cut the pepper in half horizontally to form a top and bottom. Remove and discard the core and seeds. Trim the stem end to allow the top half of the pepper to stand up. Rub the inside of the cups with the olive oil and season them lightly with salt and pepper. Place them in a small baking dish and bake about 8 minutes to just slightly soften the peppers. Remove from the oven and cool the cups upside down to allow the excess juice to drain before filling. Leave oven on.

When the cups are cool, fill them with the goat cheese mixture and bake 10 minutes at 350 degrees. Remove the filled cups from the oven and arrange them on a serving platter. Serve with garlic crostini. Makes 1-1/2 cups.

For garlic crostini, slice a baguette, on the diagonal, into 1/4-inch-thick slices. Mix a few crushed or pressed garlic cloves with olive oil. Brush the bread with a bit of the olive oil mixture and broil about 2 minutes to lightly toast the bread slices.


Recipe