Peperonata With Goat Cheese Recipes

PEPERONATA WITH GOAT CHEESE

Steps:

• 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 1/4 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.

PEPERONATA ON GOAT CHEESE TOASTS

Steps:

• Preheat broiler.
• Diagonally cut eight 1/4-inch-thick slices from baguette with a serrated knife and arrange in one layer on a baking sheet. Brush tops of bread slices with 1 tablespoon oil and sprinkle with salt. Broil bread about 4 inches from heat, turning once, until golden, about 2 minutes. Cool toasts on a rack.
• Halve garlic cloves and finely chop bell pepper. Seed tomato and finely chop.
• In a small heavy saucepan cook garlic in remaining 2 tablespoons oil over moderate heat, stirring, until just golden. Discard garlic. Add bell pepper, tomato, shallot, and red pepper flakes and cook, stirring occasionally, until bell pepper is softened. Stir in vinegar and cook, stirring, until liquid is evaporated, about 5 minutes. Transfer peperonata to a bowl and cool to room temperature. Season peperonata with salt and pepper.
• Spread toasts with goat cheese. Top cheese with peperonata and garnish with basil.

PEPERONATA SANDWICHES

Steps:

• Heat olive oil in a large nonstick skillet over medium heat. Add onion, and cook until it begins to soften, 3 to 4 minutes. Add bell peppers, sugar, thyme, rosemary, salt, and black pepper. Toss until well combined. Cover pan, and reduce heat to low. Cook, stirring occasionally, until peppers are very soft, about 30 minutes.
• Slice baguettes in half lengthwise close to the bottom. Scoop out some of the top half so the bread will sit nicely on top of the peppers; set loaves aside, and reserve scooped-out bread for another use. Uncover; raise heat to medium. Cook, stirring often, until most of the liquid evaporates and peppers are nicely glazed, about 3 minutes. Stir in balsamic vinegar. Add a little water if necessary, to avoid scorching. Transfer peperonata to a bowl to cool. When cool, peperonata can be stored, refrigerated, up to 4 days.
• Spread the herbed goat cheese on bread, and top with cooled peperonata.