Thursday, December 30, 2010

Roasted Red Pepper and Goat Cheese

It was a very busy holiday long weekend and that craziness coupled with some cooking misses, means that I haven't posted anything in quite a few days. I'm tinkering with a couple recipes that aren't quite there yet, but until I get them up to par I thought I would post a recipe for Roasted Red Pepper and Goat Cheese from Cooking for Baby by Lisa Barnes, that has been one of Luc's favourite flavour combinations since he was 9 months old (it isn't recommended for babies under that age). When he was younger he ate it as a baby puree and now it works well as a tasty spread and a dip for the whole family. 



Roasted Red Pepper and Goat Cheese
- 1 large red pepper
- 1 1/2 oz fresh pasteurized goat cheese (eyeball it)

Preheat the broiler. Line a roasting pan with aluminum foil and place the whole pepper on the pan and roast, turning every 3 minutes or so until evenly charred and blackened all over, about 15 minutes. (I usually roast a couple at once and then use some for pasta, grain salad, etc)

Remove from oven and place in a covered container or bowl with wrap on top so that the trapped steam with loosen the skin. Leave until the pepper has cooled enough to handle. 

Using your fingers, peel off the skin and then cut the pepper lengthwise and remove the stem and seeds. Slice the halves in half again and puree until smooth (a mini food processor is great for this). Spoon in the goat cheese and process with the pepper puree until it is blended and creamy. 

Makes about 1 cup

Can be refrigerated for up to 3 days and it actually freezes well for up to a month.

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