- 2 to 3 red bell peppers
- 1/4 cup extra virgin olive oil
- 2 tablespoons pine nuts
- 4 garlic cloves, peeled and slivered
- 2 to 3 leaves fresh sage, thinly sliced
- 3 tablespoons balsamic vinegar
- Sea salt and freshly cracked pepper
- Your favorite goat cheese, either fresh or rind ripened
- Fresh herbs, olives and capers for garnish
Roast the peppers over an outdoor grill, an open gas flame or under your broiler, turning occasionally, until blackened all over. Place in a bowl and cover for 15 minutes.
Cut the ends off the peppers and cut them in half lengthwise. Scrape the seeds out and then turn them over and scrape off as much of the blackened peel as you can. (It won’t hurt anyone’s feelings if a little peel remains!) Set aside.
In a small sauté pan heat the olive oil gently over medium-low heat. Add the pine nuts and stir for about 1 minute or until they start to lightly brown. Add the garlic and sage and stir for 30 seconds longer. Remove from the heat and whip in the balsamic vinegar. Season with the salt and pepper.
Arrange the peppers and cheeses on a small serving platter and drizzle with the pine nut mixture. Garnish with fresh herbs, olives and capers.
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