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 making grilled meats.  Or they can be paired with goat cheese for a wonderful antipasto.

Ingredients:

Roasted peppers:
2 – 12oz jars DeLallo Piquillo Peppers
4 cloves of garlic, sliced thin
½ cup of chopped parsley
¾ cup of DeLallo Extra Virgin Olive Oil

Goat cheese spread:
11oz of goat cheese
¼ cup of chopped parsley
2 tbsp of red crushed chili pepper

Directions:

To make roasted piquillo peppers:
Drain the peppers well.  Open each pepper flat on a cuttong 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.

To make the goat cheese spread:
Mix together all the ingredients 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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