|
Ingredients
4 tablespoons olive oil
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
4 large garlic cloves, thinly sliced
2 teaspoons chopped fresh rosemary
or 3/4 teaspoon dried
1/2 teaspoon coriander seeds, crushed
|
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon ground pepper
1/4 teaspoon dried thyme
1 bay leaf
8 ounces chilled goat cheese, cut into 8 slices
2 tablespoons toasted pine nuts
Baguette slices, toasted
|
Instructions
Heat 1 tablespoon oil in heavy medium skillet over medium
heat. Add all bell peppers and sauté until tender,
about 5 minutes. Reduce heat to medium-low. Add garlic,
rosemary, coriander, fennel, pepper, thyme, bay leaf and
remaining
3 tablespoons olive oil. Simmer mixture 5 minutes to blend
flavors. Remove from heat. Season to taste with salt.
Cool to room temperature.
Arrange goat cheese on platter. Spoon dressing over. Let
stand at room temperature
1 hour. Sprinkle with pine nuts and serve with baguette
slices. |