Tuesday, March 8, 2011

Roasted Red Peppers with Goat Cheese

A Simple and Elegant Recipe for a first course or easy snack using pickled red peppers of previous post.     
So easy that the pictures tell the whole story . . .

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Recipe for: Roasted Red Peppers with Goat Cheese

Serves: 4


6 ounces fresh goat cheese log, cut into 4 1-inch medallions with button thread or cheese wire
1 egg, beaten
3/4 cup  plain homemade breadcrumbs or panko
2  tablespoon olive oil
12 or so strips of Pickled Roasted Red Peppers divided on 4  small plates (I use homemade below, but you could use jarred red pepper or fresh roasted peppers below.)

Dip each goat cheese medallion in egg, then in panko, pressing on crumbs to make them stick.  Place on small plate and refrigerate for 30 minutes
Heat oil in small skillet over medium heat until it is shimmering.  Fry the cold goat cheese medallions until crisp and golden, 1 1/2 to 2 minutes on each side, Drain on paper towels.
Place goat cheese on top of red peppers on plate and serve immediately with a baguette or other crusty loaf. 

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