Bahama Breeze's recipe for Creole Baked Goat Cheese is a flavorful combination of fresh Chevre goat cheese, vine-ripened tomato, sweet
onion, fresh garlic and cilantro served on roasted red pepper wedges or cups.
Ingredients:
- BAKED GOAT CHEESE
- 1 tablespoon olive oil
- 2 tablespoons garlic (minced)
- 1/2 cup sweet onion (finely diced)
- 4 ounces chevre goat cheese
- 1 roma tomato (vine ripe, seeded, diced small)
- 1 tablespoon cilantro (chopped)
- 1 tablespoon parsley (chopped)
- 1/4 teaspoon Hot pepper sauce
- Salt and fresh ground black pepper to taste
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- ROASTED RED PEPPER WEDGES
- 2 medium red peppers (seeded, stem removed, cut in half)
- 2 tablespoon olive oil
- Salt and fresh ground black pepper to taste
Preparation:
- Heat olive oil in a medium sauté pan over medium heat, then add the garlic and onions. Sauté just until the onions become translucent. Remove from heat and cool to room temperature.
- Transfer the onion-garlic mixture to a mixing bowl and add the remaining ingredients. Mix with a rubber spatula to thoroughly blend. Adjust seasonings with salt and pepper to taste. Set aside.
- Preheat oven to 350 ºF.
- Rub the inside of the cut red peppers with olive oil and season lightly with salt and pepper.
- Place peppers on a pie plate, cut side up, and bake for 5 minutes in the preheated oven.
- Remove peppers from the oven, but do not turn off the oven. Allow peppers to cool with the cut side down to allow the excess juice to drain off.
- When peppers are cool enough to handle, cut into weges and spread the goat cheese mixture on the wedges.
- Bake the wedges in the 350 ºF preheated oven for 10 minutes.
This recipe was submitted by This recipe was submitted by Kristen Jimenez (kjimenez@gcigroup.com)for Bahama Breeze and used with permission.
