Roasted Red Peppers With Pesto And Goat Cheese Recipes

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ROASTED RED PEPPER PESTO GOAT CHEESE BRUSCHETTA



Roasted Red Pepper Pesto Goat Cheese Bruschetta image

Tender roasted red peppers coupled with flavorful pesto and creamy goat cheese are an incredible flavor trio in this goat cheese bruschetta that's super impressive, incredibly easy, and perfect for entertaining!

Provided by Sarah

Time 15m

Number Of Ingredients 12

1/2 cup lightly-packed basil leaves
2 tablespoons pine nuts (or almonds or walnuts)
1 clove garlic, minced
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
Salt and pepper to taste
1 cup roasted red peppers, cut into 1-in cubes
1/2 cup yellow cherry tomatoes, quartered
1 tablespoon balsamic vinegar
2 tablespoons fresh minced basil
12 slices french bread
4 oz goat cheese

Steps:

  • Place basil, pine nuts, garlic, and Parmesan in a food processor. Process mixture while drizzling olive oil through top. Scrape down the sides as necessary and process pesto until completely smooth. Season with salt and pepper to taste and set aside.
  • In a small bowl, combine roasted red peppers, cherry tomatoes, basil, balsamic, and salt and pepper to taste. Set aside
  • Lay french bread slices in a single layer on a large baking sheet. Lightly toast both sides under a broiler, flipping slices once until bread is lightly toasted.
  • Spread toasted bread with pesto and top with goat cheese and roasted red pepper mixture. Serve bruschetta immediately and enjoy!

Nutrition Facts : ServingSize 2 slices bruschetta, Calories 372 kcal, Carbohydrate 37.7 g, Protein 14.2 g, Fat 18.8 g, SaturatedFat 6.5 g, Cholesterol 23 mg, Sodium 523 mg, Fiber 2.7 g, Sugar 4.3 g

ROASTED RED PEPPERS WITH PESTO AND GOAT CHEESE



Roasted Red Peppers with Pesto and Goat Cheese image

A simple, yet impressive, side dish or appetizer - roasted red peppers with pesto and goat cheese are full of flavor and a delicious addition to any meal.

Provided by Aggie Goodman

Number Of Ingredients 6

8 baby red bell peppers
2 heaping tablespoons prepared pesto (I love using Kirklands from Costco)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
3 ounces goat cheese
fresh oregano (optional)

Steps:

  • Preheat oven to 4oo degrees.
  • Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil and balsamic vinegar until peppers are completely covered.
  • Line up peppers on a baking sheet and place into oven. Bake for 15 minutes.
  • Take peppers out and carefully add crumbled goat cheese to insides of pepper halves.
  • Place back into oven and bake for another 3-5 minutes or until goat cheese is melted.
  • Optional: sprinkle chopped fresh oregano over peppers before serving.

ROASTED RED PEPPER & GOAT CHEESE QUESADILLAS



Roasted Red Pepper & Goat Cheese Quesadillas image

Make and share this Roasted Red Pepper & Goat Cheese Quesadillas recipe from Food.com.

Provided by Corrinne J

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

12 tortillas
1 (6 ounce) jar roasted red peppers
5 1/3 ounces chavrie fresh goat cheese
3 -4 tablespoons butter or 3 -4 tablespoons vegetable oil

Steps:

  • Lay out 6 tortillas on a table.
  • Divide the Chavrie® up evenly among the tortillas and spread out to the edges.
  • Drain the peppers and slice in 1/4 inch strips.
  • Evenly distribute the roasted red peppers strips among the cheese on the tortillas.
  • Top each with the remaining tortillas.
  • Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy.
  • Place on a towel to drain.
  • Cut each quesadilla into six wedges and serve with your favorite salsa.

Nutrition Facts : Calories 584.5, Fat 24.2, SaturatedFat 11.5, Cholesterol 35.2, Sodium 1449.2, Carbohydrate 73.6, Fiber 4.7, Sugar 3.3, Protein 17.3

ROASTED RED PEPPER AND GOAT CHEESE DIP



Roasted Red Pepper and Goat Cheese Dip image

Provided by Food Network Kitchen

Categories     appetizer

Yield About 2 cups of dip

Number Of Ingredients 14

1 large red pepper
2 cloves garlic, minced
4 ounces creamy goat cheese
1/4 cup sour cream
1 tablespoon lemon juice
Salt
Pepper
1/4 cup fresh oregano, chopped
1 cup baby carrots
1 cup button mushrooms, cleaned and cut in half
1 bunch asparagus, steamed until al dente
1 pint cherry tomatoes, cleaned
2 cups cauliflower florets
2 cups broccoli florets

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.

ROASTED RED PEPPER AND GOAT CHEESE DIP



Roasted Red Pepper and Goat Cheese Dip image

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

4 red bell peppers, seeded roasted and peeled
2 heads roasted garlic, pulp squeezed and skin removed
8 ounces plain soft fresh goat cheese
6 tablespoons virgin olive oil
7 tablespoons chopped fresh basil
3 tablespoons dried oregano
2 tablespoons chopped fresh rosemary
kosher salt
fresh ground pepper

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

ROASTED RED PEPPER - GOAT CHEESE APPETIZER



Roasted Red Pepper - Goat Cheese Appetizer image

Make and share this Roasted Red Pepper - Goat Cheese Appetizer recipe from Food.com.

Provided by Jb Tyler

Categories     Peppers

Time 30m

Yield 1 pan, 10 serving(s)

Number Of Ingredients 8

1 (16 ounce) jar roasted red peppers, drained
1 (8 ounce) package goat cheese, room temperature
1 garlic clove, minced
3 tablespoons olive oil
3 tablespoons pine nuts, toasted
1/2 teaspoon red pepper flakes
1/4 teaspoon pepper
5 slices garlic bread

Steps:

  • Swirl half of the olive oil into an attractive baking dish - 9x13 or so.
  • Combine the softened Goat Cheese with the garlic, stuff gently into the Red Peppers and place them in a single layer into the baking dish. Sprinkle with the pine nuts, red pepper flakes and pepper, drizzle with remaining olive oil.
  • Cut garlic bread (I use the frozen box of garlic toast) into "fingers" and kind of place them on their sides in the dish, so they will brown.
  • Bake about 350 degrees for about 15 minutes.

Nutrition Facts : Calories 144.6, Fat 12.7, SaturatedFat 5.4, Cholesterol 17.9, Sodium 738.2, Carbohydrate 2.9, Fiber 0.7, Sugar 0.7, Protein 5.7

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