ROASTED PEPPER AND GOAT CHEESE SANDWICHES
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees F.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
- To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.
CHEESE PIZZETTES
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield about 16
Number Of Ingredients 4
Steps:
- Mix the mozzarella cheese and Parmesan together in a medium bowl, then set aside. Roll out the dough on a lightly floured work surface to 1/4-inch thick. Using a 2 3/4-inch-diameter cookie cutter, cut out dough rounds.
- Add enough oil to a heavy large frying pan with 3-inch sides to come halfway up the sides of the pan. Heat the oil over medium heat until hot. Drop a scrap of dough into the oil to ensure the oil is hot enough. If the dough sizzles, then the oil is hot enough. Working in batches, add the dough rounds to the hot oil (being sure not to crowd them in the pan) and cook until golden brown, about 3 minutes per side. Using a slotted spoon, transfer the rounds to paper towels to drain the excess oil. Immediately sprinkle the cheese mixture over the hot pizzas. Serve warm.
ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL
Steps:
- Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
- Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
- Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
- Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
- In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.
ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA
Provided by Ayesha Curry
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. 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.
- Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
- Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.
BROCCOLI & GOAT'S CHEESE PIZZETTES
Create something different for dinner during the week with the help of shop-bought pizza dough, broccoli, goat's cheese, courgette and red chilli
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oven to 240C/220C fan/gas 9. Put a baking sheet in the oven to heat up.
- Bring a medium pan of water to the boil, add the broccoli and boil for 1 min. Drain and pat dry with kitchen paper.
- Lightly dust your work surface with a little flour. Split the dough in half and roll into two oval shapes. Mix the mascarpone and lemon zest together in a bowl. Remove the hot tray from the oven and use a palette knife to transfer the bases onto the baking tray. Spread with the mascarpone and top with the broccoli and courgette, then season with black pepper. Put back in the oven to bake for 10-12 mins or until crisp and golden around the edges.
- Scatter with the crumbled goat's cheese and red chilli, and drizzle over a little olive oil to finish.
Nutrition Facts : Calories 755 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 2.8 milligram of sodium
ROASTED RED PEPPER AND GOAT CHEESE SPREAD
Steps:
- Put peppers into work bowl of a process bowl and puree. Add all other ingredients and pulse until combined. Season with salt and fresh ground pepper to taste.
ROASTED RED PEPPER AND GOAT CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Yield About 2 cups of dip
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.
CARAMELIZED ONION, RADICCHIO, AND GOAT CHEESE PIZZETTES
"This favorite was inspired by my wife's penchant for sweet onions and mine for bitter greens," says Joe Archibald of Kensington, Connecticut. "The creaminess of the chèvre is set off nicely by the tartness of the vinegar." Active time: 20 min Start to finish: 1 1/2 hr
Yield Makes 4 individual pizzas
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F. Set stone on lowest rack of oven at least 1 hour before baking pizza (if you have a gas stove, stone can go directly on oven floor).3Cook onions in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper to taste.
- Divide dough into quarters on a flour-dusted surface and gently stretch each piece into a thin disk about 6 inches across. Dust baker's peel with cornmeal and put 2 disks on it.
- Jerk peel once or twice; if dough sticks, lift and sprinkle more cornmeal underneath. Top each disk on peel with one fourth of onion mixture, goat cheese, and thyme, leaving a 3/4-inch border.
- Line up far edge of peel with far edge of stone in oven. Tilt peel, jerking it gently to start pizzas moving, and once edge of pizza touches stone, quickly pull peel back to transfer pizzas to stone. Bake pizzas until dough is crisp and golden, 8 to 12 minutes. Transfer with peel to a cutting board.
- Cut pizzas into slices and serve immediately. Make 2 more pizzas in same manner.
PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he'd start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he'd whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday's bread became today's bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They're useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it's delicious in this dish - but not required.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 10m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
- When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 4 grams
GOAT'S CHEESE & RED PEPPER TART
There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 1h5m
Number Of Ingredients 9
Steps:
- Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
- Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
- Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
- Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
- Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.
Nutrition Facts : Calories 471 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium
ROASTED RED PEPPER AND GOAT CHEESE DIP
I made this as an appetizer for Christmas and seemed to disappear into thin air! I like it with pita chips, and it's awesome with veggies and as a spread for sandwiches too!
Provided by Sarah 11879
Categories Cheese
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- To roast peppers:.
- Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
- Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
- To make dip:.
- Place the red peppers, garlic and cheese in a food processor.
- Pulse until smooth.
- Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
- Place in a serving bowl; stir to make sure that the dip is homogenized.
- Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 393.5, Fat 32.9, SaturatedFat 11.2, Cholesterol 26.1, Sodium 214.7, Carbohydrate 14.5, Fiber 4, Sugar 5.8, Protein 13
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