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Put the roasted peppers in a blender and puree with the chicken stock. Strain into a nonreactive saucepan, stir in 2 tablespoons of the herbs and season with salt and pepper; keep the sauce warm.
Preheat the oven to 350°. Coat eight 1/2-cup ramekins with vegetable oil spray. Season the bread crumbs with salt and pepper and use them to coat the ramekins. In a food processor, puree the ricotta, the fresh and aged goat cheeses, remaining 2 tablespoons herbs, 1 teaspoon salt and 1/4 teaspoon pepper until smooth.
In a small bowl, stir 2 tablespoons of the milk into the cornstarch until smooth. In a medium saucepan, bring the remaining milk to a boil. Remove the pan from the heat and whisk in the dissolved cornstarch until smooth. Stir in the cheese mixture and let cool.
Beat the egg whites with a pinch of salt until stiff peaks form. Stir one-third of the whites into the cheese mixture, then fold in the remaining whites. Spoon the soufflé mixture into the ramekins and set them in a baking dish. Add water to reach halfway up the sides of the ramekins and bake for about 35 minutes, or until the tops are browned. Transfer to a wire rack to cool for 15 minutes.
Make a pool of the red pepper sauce on 8 plates. Unmold the soufflés browned side up, on top of the sauce and serve.
Calories 149 kcal, Protein 11 gm, Carbohydrate 12 gm, Cholesterol 17 mg, Total Fat 6.5 gm, Saturated Fat 4 gm.