Roasted Red Peppers
A really simple dish that has all the classic flavors of Provence hidden in the layers. Roasted red peppers stuffed with creamy goat cheese and basil and topped with an anchoïade sauce. This makes a great meal served with nothing more than a big green salad and a glass of rose wine. Anchoiade is an interesting Provencal sauce. French people will revel at its wonderful briny flavors while most Americans recoil in terror at the mere mention of anchovies. I promise you will love this sauce.
Roasted Peppers stuffed with Goat Cheese and Basil, Anchoiade
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
2 fire-roasted peppers (use fresh or buy jarred ones)
6 ounces fresh goat cheese
10 basil leaves chopped
1 tablespoon olive oil
Make a slit in the roasted peppers, and remove as many seeds as you can without fully opening the pepper. In a small bowl, mix the goat cheese, basil, a drizzle of olive oil, salt, and pepper together well. Divide the goat cheese equally into 4 portions and stuff it into the peppers.
Oli an oven-proof gratin dish and put peppers in. Roast at 400 degrees till hot and bubbly, about 10 minutes, or until the cheese is warm and soft. Spoon sauce over and serve immediately.
