Warm Harvest Goat Cheese Spread
- Yield: 4 to 6 servings
- 4tablespoons extra-virgin olive oil, divided
- 1/4cup diced green bell pepper
- 1/4cup diced red bell pepper
- 1/4cup diced orange bell pepper
- 4-- garlic cloves, minced
- 2teaspoons minced fresh rosemary
- 1/2teaspoon coriander seeds, crushed
- 1/4teaspoon freshly ground black pepper
- 1/4teaspoon dried thyme
- 1-- bay leaf
- -- Salt
- 1teaspoon balsamic vinegar
- 8ounces fresh goat cheese, such as Montrachet, cut into 8 slices
- 2tablespoons toasted pine nuts
- -- Toasted baguette slices or crackers, for serving
- Preheat the oven to 300F. Lightly oil an ovenproof serving dish just large enough to hold the cheese slices in an even layer.
- Heat 1 tablespoon of the oil in a large skillet over medium heat and saute the bell peppers and garlic until tender and aromatic, about 5 minutes. Add the remaining 3 tablespoons of olive oil with the rosemary, coriander, fennel, pepper, thyme, and bay leaf. Take the skillet from the heat, season to taste with salt, and stir in the balsamic vinegar.
- Arrange the goat cheese slices in the prepared dish and press down gently so that the cheese forms an even layer. Spoon the bell pepper topping over and sprinkle with the pine nuts. (This can be made ahead to this point and refrigerated for up to 4 hours.) Bake until warm, about 10 minutes. Discard the bay leaf and serve warm cheese spread with the toasted baguette slices or crackers.
Recipe reprinted with permission from the Junior League of Seattle’s Celebrate the Rain (Junior League of Seattle, Wash., 2004).