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Goat Cheese with Piquillo Pepper Puree

  • Servings: MAKES ABOUT 1 CUP

Jarred piquillo peppers, from the Navarre region of Spain, are now available at specialty food stores in the United States. Piquillos are richer in flavor than roasted red bell peppers and have a bit of heat. The best substitute is jarred roasted red peppers plus 1/4 teaspoon hot paprika.

slideshow Satisfying Vegetarian Recipes

KEY: Cocktail Party, Spanish, Appetizers/starters, Sauces & Condiments, Basic/Easy, Fast, No-Cook, Vegetarian, Dinner

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Ingredients

  • 1/3 cup drained piquillo peppers
  • 1/4 cup grated Asiago or good-quality provolone cheese (about 1ounce)
  • 5 1/2 ounces fresh goat cheese, softened

How to make this recipe

  1. In a food processor, pulse the piquillo peppers and Asiago cheese until finely chopped. Add the goat cheese and process until smooth.

Make Ahead

The puree can be refrigerated for up to 1 week. Let return to room temperature before serving.

Serve With

Crudités or crackers or as a filling for omelets; or thin with a little water and toss with pasta or grilled vegetables.

Contributed By Published August 1997

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