Goat Cheese Spread in Roasted Pepper Cups Recipe

Goat Cheese Spread in Roasted Pepper Cups Recipe photo by Taste of Home

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I had a similar dish in a restaurant in Seattle, and when I returned home I just had to try my hand at making it. This is the fantastic result. I've taken it to work for parties and my boss once commented, "It's so good, it must be illegal."—Jenny Rodriquez, Pasco, Washington

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Goat Cheese Spread in Roasted Pepper Cups Recipe

Prep: 40 min. Bake: 25 min.

Yield: 8 Servings

40 25 65

Ingredients

4 medium sweet red peppers
3 tablespoons olive oil, divided
1 medium onion, finely chopped
4 garlic cloves, minced
1 package (8 ounces) cream cheese, softened
8 ounces fresh goat cheese, softened
1 cup grated Parmesan cheese
2 to 3 medium tomatoes, seeded and finely chopped
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh parsley
1/2 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
HERBED GARLIC TOASTS:
1/2 cup butter, softened
1 tablespoon minced fresh parsley
2 garlic cloves, minced
24 slices French bread baguette (1/4 inch thick)

Directions

Remove tops and seeds from peppers; rub with 1 tablespoon oil. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes. Remove from oven; turn peppers upside down in baking dish to drain.
In a small skillet, saute onion in remaining oil until tender. Add garlic: cook 1 minute longer. Transfer to a large bowl. Stir in the cheeses, tomatoes, cilantro, parsley, pepper sauce, salt and pepper. Spoon into pepper cups; return to baking dish.
Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Meanwhile, in a small bowl, combine the butter, parsley and garlic; spread over baguette slices. Place on an ungreased baking sheet. Bake for 10-12 minutes or until lightly browned. Serve with cheese spread. Yield: 8 servings.

Nutritional Facts 1/2 cup spread with 3 toasts equals 445 calories, 35 g fat (19 g saturated fat), 89 mg cholesterol, 583 mg sodium, 23 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Goat Cheese Spread in Roasted Pepper Cups in The Taste of Home Cookbook , p17

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.