Sunday, March 27, 2011

Goat Cheese with Chipotle and Roasted Red Pepper


My father pointed out to me this weekend that there had been nothing new on my blog for over a week.


Why did I feel like I just got in trouble for not doing my homework?  I'm forty something (that's all you need to know) years old, but for some reason, felt like I was back in junior high!!  So I got my ass in the kitchen and got busy!



I cannot tell you how good this is.  I've kind of learned through the years that I'll know I'll like a recipe just by reading the ingredients and that's what drew me to this one.  



But sometimes I'm surprised by just how well something comes together.  Like this one. This is a perfect combination of the creamy goat cheese, the smokiness of the chipotle and cumin seeds, the freshness of the cilantro and the sweet bell peppers.  Hubs agreed.  He polished off the entire plate!!  I cannot wait to serve this at my next cocktail party.




Here's the recipe:

Goat Cheese with Chipotle and Roasted Red Pepper
Bon Appetit, March 2011

Ingredients:
1 teaspoon cumin seeds
1 11oz log soft fresh goat cheese
1 cup drained roasted red pepper strips from jar
1/4 cup extra virgin olive oil
2 teaspoons chipotle hot sauce (Tobasco and Frontera both make this)
1 small garlic clove, pressed
1/4 cup chopped fresh cilantro
2 tablespoons toasted salted pumpkin seeds (pepitas) toasted  (I left these out)
Baguette slices or crackers

Directions:
Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, about 2 minutes.  Cool.

Place goat cheese log on platter.  Cover with sheet of plastic wrap,  Press into large rectangle.  Sprinkle with cumin, salt, and freshly ground black pepper.  Mix roasted red peppers, olive oil, hot sauce, garlic, and chopped cilantro in small bowl.  Spoon topping over goat cheese.  Top with pumpkin seeds.  Serve with toasted baguette slices or crackers.


2 comments:

  1. It looks yummy. But I just want to ask: Is there no need to bake this? Or do anything with the cheese?

    ReplyDelete
  2. No need to bake it, Beth. Just let the cheese come to room temp so it's easier to squish!

    ReplyDelete

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