Peperonata with Goat Cheese
Serving Size: 6
- extra virgin olive oil
- chopped fresh chives, for garnish (optional)
- Ounce log of goat cheese, at room temp
- 2 Tbsp sherry vinegar
- 0.5 tsp pimentón (smoked paprika)
- 0.25 cup tomato paste
- 1 yellow bell pepper, stemmed, seeded, pith removed, and cut into ½-inch diamonds
- 1 red bell pepper, stemmed, seeded, pith removed, and cut into ½-inch diamonds
- 2 cloves garlic, smashed
- kosher salt
- pinch crushed red pepper
- 2 onions, cut into ½-inch dice
- 1 baguette, cut into ½-inch slices, toasted or grilled
- Coat a large sauté pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to make sure they don’t brown.
- Add the garlic and cook for another 2 to 3 minutes; it should start to smell really good!
- Add the peppers and ¼ cup water; season with salt. Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.
- Add the tomato paste, pimentón, and sherry vinegar and stir to combine; taste for salt (it will probably need more). Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes. Remove from the heat and let cool.
- I like to squish the goat cheese into a serving bowl and nestle the peperonata in the center rather than spooning it over an entire log—it’s more rustic-looking this way. Garnish with chives if you like and serve with baguette slices.
Recipe courtesy of Anne Burrell's Cook Like a Rockstar.