- 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
- In a food processor, pulse the piquillo peppers and Asiago cheese until finely chopped. Add the goat cheese and process until smooth.
The puree can be refrigerated for up to 1 week. Let return to room temperature before serving.
Crudités or crackers or as a filling for omelets; or thin with a little water and toss with pasta or grilled vegetables.