Roasted Garlic and Peppers with Goat Cheese Baguettes

Roasted Garlic and Peppers with
Goat Cheese Baguette

Mr. Hungry and I love to eat together.  And sometimes cook together.  It's like I have my very own helper, who's not scared to roll his sleeves up and do the dirty work (which is usually running down to the freezer and washing the dishes) plus chop, mix and prepare anything I need.

We also have Date Nights.  Getting out of the house can be tricky at times, and expensive!  But why go out when we can eat in and have a pretty splendid meal for next to nothing!

So, after the kids go down for the night, we have Date Night.  It's relaxing, it's romantic - it's just the two of us! 

 Tonight is Date Night.

And I have a secret addiction.  A few really - but lately it's been goat cheese.  Soft, spreadable, delightful goat cheese.  And this appetizer is good for a crowd, low maintenance for the cook (just plop it all on the table and guests can create their own) and ever so good! 

Roasted Garlic and Peppers w/ Goat Cheese Baguette

Pretty simple ingredients!

Preheat oven to 350 degrees Farenheit



Roasted Garlic

1 head garlic

1 tbsp Extra Virgin Olive Oil (OO)


Cup the top off the garlic head (the part that grows UP, not the roots) and place on a doubled piece of tin foil.  Drizzle with OO, wrap up foil like a package and tuck into preheated oven for 35-40 minutes, or until garlic cloves are soft.

Pick your
favorite peppers!

Marinated Roasted Peppers

5 bell peppers

2 tbsp Extra Virgin Olive Oil

1 tbsp Extra Virgin Olive Oil

2 tbsp balsamic vinegar

1 tsp thyme

salt and pepper

 

Traditionally done in an
open fire with hot coals.

Wash peppers and cut into halves, cleaning out seeds.  Toss all peppers in a bowl with OO and place cut-side down on a baking tray.  Pop into preheated oven for 30-40 minutes or until soft.  Turn on broiler and broil peppers until well charred (yes, as in BURNT) and tender.

Remove peppers from oven and place into a bowl and cover with plastic wrap.  This will help loosen the pepper skins and make removing the skins easier.  Let set until cool enough to handle.

I prefer them sliced very thin.










Once peppers are cool, carefully remove skins and slice peppers into thin strips.  In a bowl, mix peppers, OO, balsamic vinegar and salt and pepper to taste.  Leave at room temperature to marinate.

Meanwhile, slice baguette and lay the slices on a cookies sheet.  Drizzle OO on the slices and toast in the oven until warmed to your preferred crisp-ness.  Remember that the baguette slices will harden after they have been toasted and cooled, so we like to eat these when the toasted rounds are fresh out of the oven!

Ah, divine!

Serve on toasted baguette slices by spreading the roasted garlic on the rounds, followed by the cheese and topping with the peppers.

And of course, enjoy!

--The Cook