Roasted Piquillo Peppers with Goat Cheese Spread

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Roasted peppers, lightly dressed as they are in this recipe, are great to make any time you are preparing grilled meats. Or they can be paired with goat cheese for an impressive antipasto.

Ingredients:

Peppers:

• 2 (12-ounce) jars DeLallo Roasted Piquillo Peppers
• 4 cloves garlic, sliced thin
• 1/2 cup chopped Italian flat-leaf parsley
• 3/4 cup DeLallo Extra Virgin Olive Oil

Spread:

• 11 ounces goat cheese
• 1/4 cup of chopped Italian flat-leaf parsley
• 2 tablespoons red crushed chili pepper

Directions:

Peppers:

Open each pepper flat on a cutting board and cut them into 3/8-inch slices. In a bowl, mix together the pepper slices, garlic, parsley, and olive oil. Place on a serving platter.

Spread:

Combine goat cheese, parsley and pepper flakes in a bowl. Oil a mold and place the mixture inside. Refrigerate for a half an hour before serving. Drizzle with olive oil.

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