Goat's Cheese with Bell Pepper Dressing

Ingredients

• 4 tablespoons olive oil, divided
• 56 grams diced orange bell pepper
• 56 grams diced red bell pepper
• 56 grams diced yellow bell pepper
• 4 large garlic cloves, thinly sliced
• 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
• 1/2 teaspoon coriander seeds, crushed
• 1/4 teaspoon fennel seeds, crushed
• 1/4 teaspoon coarsely ground pepper
• 1/4 teaspoon dried thyme
• 1 bay leaf
• Coarse salt to taste
• 225 grams chilled goat's cheese (such as Montrachet), cut into 8 slices
• 2 tablespoons toasted pine nuts (To toast pine nuts, preheat the oven to 230°C. Place the nuts in a shallow pan and roast for 2 minutes, stirring often. Do not overcook, for pine nuts burn easily.)
• Baguette slices, toasted

 

Preparation

Heat 1 tablespoon oil in a large frying pan over a medium heat. Add the diced bell peppers and sauté for 5 minutes or until tender; reduce the heat to medium-low. Add the garlic, rosemary, coriander, fennel, pepper, thyme, bay leaf and remaining 3 tablespoons of olive oil. Simmer the mixture for 5 minutes to blend the flavours. Remove from the heat. Season to taste with coarse salt. Cool to room temperature.
Arrange the goat's cheese on a platter; spoon the dressing over the top. Allow to stand at room temperature for 1 hour. Sprinkle with pine nuts and serve with baguette slices.

Author: Linda Stradley
What's Cooking America
http://www.whatscookingamerica.net