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Categories:
red bell peppers garlic goat cheese virgin olive oil fresh basil oregano fresh rosemary kosher salt fresh ground pepper
Viewed: 30 - Published at: 2 years agoIngredients
- 4 red bell peppers, seeded roasted and peeled
- 2 heads roasted garlic, pulp squeezed and skin removed
- 8 ounces plain soft fresh goat cheese
- 6 tablespoons virgin olive oil
- 7 tablespoons chopped fresh basil
- 3 tablespoons dried oregano
- 2 tablespoons chopped fresh rosemary
- kosher salt
- fresh ground pepper
Method
- To roast peppers:
- Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
- Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
- To make dip:
- Place the red peppers, garlic and cheese in a food processor.
- Pulse until smooth.
- Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
- Place in a serving bowl; stir to make sure that the dip is homogenized.
- Cover and refrigerate for 2 hours.
