Roasted Peppers and Goat Cheese in Olive Oil | PCC Natural Markets

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Roasted Peppers and Goat Cheese in Olive Oil

Serves: 4 to 6

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Ingredients

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Preparation

Roast the peppers over an outdoor grill, an open gas flame or under your broiler, turning occasionally, until blackened all over. Place in a bowl and cover for 15 minutes.

Cut the ends off the peppers and cut them in half lengthwise. Scrape the seeds out and then turn them over and scrape off as much of the blackened peel as you can. (It won't hurt anyone's feelings if a little peel remains!) Set aside.

In a small sauté pan heat the olive oil gently over medium-low heat. Add the pine nuts and stir for about 1 minute or until they start to lightly brown. Add the garlic and sage and stir for 30 seconds longer. Remove from the heat and whip in the balsamic vinegar. Season with the salt and pepper.

Arrange the peppers and cheeses on a small serving platter and drizzle with the pine nut mixture. Garnish with fresh herbs, olives and capers.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired September 15, 2010.

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