Warm Harvest Goat Cheese Spread
- Yield 4 to 6 servings
This goat cheese spread is full of the colors and flavors of harvest time.
- 4 tablespoons extra-virgin olive oil, divided
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced orange bell pepper
- 4 -- garlic cloves, minced
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon coriander seeds, crushed
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1 -- bay leaf
- -- Salt
- 1 teaspoon balsamic vinegar
- 8 ounces fresh goat cheese, such as Montrachet, cut into 8 slices
- 2 tablespoons 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).