I was so lucky to get sent this recipe so I can share it with you. It came to my rescue when I had to bring an appetizer to a dinner last week. Time is not on my side when cooking these days and this one was easily put together, could be done in advance, and travelled really well. It also was delicious the next day for lunch. It is the perfect combination of tangy, savory, and crunchy. Don't skip the step of toasting the pine nuts, it is worth it.
Garlic & Herb Goat Cheese with Peppers
4 tablespoons olive oil
1 cup diced bell peppers (any color)
4 large garlic cloves, thinly sliced
2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried)
1/2 teaspoon coriander seeds, crushed (throw in a plastic bag and crush with a mallet or do in a pestle)
1/4 teaspoon fennel seeds, crushed (see above)
1/4 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
8 oz chilled goat cheese, cut into slices
2 tablespoons toasted pine nuts (toast in a dry pan on the stove over low heat)
Heat 1 tablespoon of the oil in a skillet on medium. Add the bell peppers and saute until tender. Reduce the heat to medium/low, add the garlic, rosemary, coriander, fennel, pepper, thyme, and bay leaf + add the remaining 3 tablespoons of olive oil. Simmer mixture, 5 minutes to blend. Remove from heat, season with salt and cool to room temperature. (I left mine on the stove in the pan the rest of the day)
Arrange the goat cheese on a platter, spoon pepper mixture over (remove bay leaf) and let stand one hour. Sprinkle with pine nuts and serve with crackers, pita chips, or baguette slices.