Peppered Goat Cheese with Balsamic Peppers
- 1 red pepper
- 1 orange pepper
- ½ C olive oil
- ¼ C balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Wash and dry the peppers and bake at 500 deg on a foil-lined tray for 20 minutes or until blistered. Place peppers in a zip-top plastic bag; seal and let stand for 10 minutes. Peel peppers; cut into strips and combine with the next 4 ingredients.
Peppered Goat Cheese:
1 (3 oz) serving of goat cheese rolled in 1 to 2 teaspoons of freshly cracked pepper.
Serve it up on a festive platter with baguette slices or artisan crackers. Maybe with a glass or two of a nice dry white wine (or a can of beer, who are we kidding–it’s all good!) Colorful, delicious and easy with a capital “E”!