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Sonoma Chevre With Tri Roasted Peppers Recipe
|Goat cheese||8 Ounce (Log Of Good Sonoma County Like Laura Chanel Or Redwood Hill)|
|Red bell pepper||1|
|Yellow bell pepper||1|
|Orange bell pepper||1|
|Olive oil||3 Tablespoon (Divided)|
|Rosemary sprig||1 (About 1 Tablespoon)|
|Baguettes||2 , sliced into 24 slices each|
Serving size: Complete recipe
Calories 2737 Calories from Fat 1153
% Daily Value*
Total Fat 130 g200.6%
Saturated Fat 63.9 g319.7%
Trans Fat 0 g
Cholesterol 238.2 mg
Sodium 3479.7 mg145%
Total Carbohydrates 276 g92.1%
Dietary Fiber 6.7 g26.9%
Sugars 15.5 g
Protein 108 g216.6%
Vitamin A 243.7% Vitamin C 925.3%
Calcium 206.8% Iron 35.1%
*Based on a 2000 Calorie diet
Slice the bell pepper into thin strips vertically.
Heat a saute pan over medium high heat and add 2 tablespoons of oil.
Stir fry the bell peppers until they are limp, but not browned (about 7 minutes).
Remove rosemary from the stem.
Chop rosemary coarsely.
Add to the saute pan.
Cook for one additional minute, to just release the essence of the rosemary.
Remove the peppers.
Toss with the 1 remaining tablespoon of olive oil.
Drape the peppers over the cheese.
Place the baguette slices all around the edge of the platter.
Insert knife in cheese, garnish with Rosemary sprigs.