"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Goat Cheese Spread with Roasted Red Peppers Recipe

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This recipe for Goat Cheese Spread with Roasted Red Peppers, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


1 8 oz. pkg. softened cream cheese
8 oz. goat cheese, crumbled
1 t. olive oil
2 t. fresh thyme leaves
3 sweet red peppers

Combine first 4 ingredients in a food processor and blend until
smooth. Press mixture into a ramekin or mold lined with
plastic wrap and chill. Roast peppers under broiler turning
until the skins are charred all over. Place peppers in paper
bag and set aside for about 20 minutes. Remove peppers
from bag and peel skin, cut into half and remove cores and
Cut peppers into 1" strips and place strips in food processor.
Pulse 3 or 4 times. Unmold chilled cheese mixture - top with
red pepper puree. Serve with crostini.

Number Of Servings:
Number Of Servings:
2 c.




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