Put the last of your sweet bells to use with this recipe.
Roasted Pepper, Goat Cheese, Pesto Gratin
8 red peppers
4 tomatoes
3 tablespoons olive oil
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Sea salt, black pepper
7 ounces goat cheese, rind removed, thinly sliced
4 tablespoons pesto
Preheat oven to 400 degrees. Place peppers on rack. Roast 20 minutes. Wrap well in plastic bag. Let cool several hours. Skin peppers. Discard core and seeds. Cut into wide strips. Boil pan of water to boil. Cut cone from top of tomatoes to remove core. Plunge into boiling water for 20 seconds, then into cold water. Slip off skins. Slice. Preheat oven to 425 degrees. Drizzle 1 tablespoon oil into bottom of 12-inch oval gratin dish. Arrange half of peppers in bottom. Season. Lay half of goat cheese over peppers then tomatoes. Drizzle with half of pesto. Lay remaining peppers in place, season and scatter with remaining cheese. Drizzle with rest of pesto and couple of tablespoons oil. Bake 30 minutes. Cool half an hour. Serve, warm or at room temperature.
Yield: Serves 4 to 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
