Goat Cheese with Piquillo Pepper Puree

Name: Goat Cheese with Piquillo Pepper Puree
Yield: MAKES ABOUT 1 CUP
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

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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. Satisfying Vegetarian Recipes

By Grace Parisi

August 1997

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Recipe Summary

Yield:

MAKES ABOUT 1 CUP

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

Directions

Step 1

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

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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.

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Goat Cheese with Piquillo Pepper Puree

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

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Goat Cheese with Piquillo Pepper Puree

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

All Reviews for Goat Cheese with Piquillo Pepper Puree