Day 19: Goat Cheese Gratin with Roasted Peppers, Tomatoes and Chilies with a Big Salad and some Cracked Pepper & Olive Rye

Goat+Cheese+Gratin Day 19: Goat Cheese Gratin with Roasted Peppers, Tomatoes and Chilies with a Big Salad and some Cracked Pepper & Olive RyeI’m almost ashamed at how close Mike came to convincing me we should order Inglewood Pizza tonight – he knew I was an easy target, my defenses having been knocked down by the deep snow and PJs I had been in most of the afternoon since coming inside, making me feel all snug and far from Monday.  (Not quite far enough.)

I stopped him as he picked up the phone, in fact. I’m so glad I did – I had another recipe to test using my mishmash of peppers. Right now I can smell the tumble of oil-slicked peppers, tomatoes, chilies and garlic roasting in the oven. When they come out, I’ll blitz it in the food processor until it’s chunky with a few black olives, spread it over some crumbled goat cheese I put in a smallish baking dish, and broil it until it’s bubbly around the edges. It should be perfect scooped out with chunks of the pepper-olive rye we picked up this afternoon, still so warm it made the plastic bag soften and almost shrinkwrap the loaf when we stepped out into the cold.

Final report: we have a winner! This is the sort of thing that excites me so much, I just wanted to pick up the phone and tell someone about it. The photo truly doesn’t do it justice – it was dark and the battery was flashing, and I wasn’t in a position to abandon sizzling cheese in order to find the battery charger. Because roasting mellows the chile peppers, we put a spoonful into W’s whole wheat spaghetti, and he wolfed it down.

I suspect if you don’t  have any fresh chilies or are a fan of chipotle, this would be equally good with the red chilies omitted and one or two chipotles en adobo (the smoky tomato sauce they are generally packed in when canned) added to the peppers along with the olives. A few leaves of fresh basil or a twig of rosemary would probably be great thrown in too.

Goat Cheese Gratin with Roasted Peppers, Tomatoes and Chilies

1 red bell pepper
1 orange or yellow bell pepper
olive or canola oil
1 pint cherry or grape tomatoes, or 4 Roma tomatoes, halved
2-4 red chile peppers, seeded and chopped
3-4 cloves garlic, peeled
1/2 cup black olives, pitted
2 Tbsp. red wine vinegar
salt, to taste
10 oz. soft goat cheese

Preheat oven to 450°F. Seed the peppers and cut them in half. Set them cut side down on a rimmed baking sheet that has been drizzled well with olive or canola oil. In a medium bowl, toss the tomatoes, chile peppers and garlic with another drizzle of oil, toss to coat and spread them out on the pan among the peppers. Roast for 30-45 minutes, until the skin on the peppers blisters and blackens.

Remove the vegetables from the oven and transfer the roasted bell peppers to a bowl; cover and let stand until cool enough to handle. Scrape the roasted tomatoes, chilies and garlic into the bowl of a food processor, along with any juices and the blacked bits on the pan. When the peppers are cool, peel off their skins and add them to the food processor, along with any juices that have accumulated at the bottom of the bowl. Add the olives, some basil or rosemary if you like, and the vinegar, and pulse until the mixture is well blended but still chunky. Taste and add salt, if it needs it – the olives are often salty enough

Crumble the goat cheese into a shallow baking dish, and spread the pepper mixture over top. Broil for 10 minutes, or until heated through and bubbly around the edges. Serve with fresh bread, pitas or crackers.

Serves 8 (depending on appetites).

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pixel Day 19: Goat Cheese Gratin with Roasted Peppers, Tomatoes and Chilies with a Big Salad and some Cracked Pepper & Olive Rye
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January 19 2008 07:01 pm | appetizers and cheese and snacks and vegetarian

7 Responses to “Day 19: Goat Cheese Gratin with Roasted Peppers, Tomatoes and Chilies with a Big Salad and some Cracked Pepper & Olive Rye”

  1. twomittens on 19 Jan 2008 at 7:45 pm #

    hmmm…I thought I left a comment already, but I guess not!

    the new site looks wonderful – congrats on another project coming together!
    I love the photos, especially your thai curry. Amazing.

  2. dana mccauley on 19 Jan 2008 at 10:37 pm #

    Jules,

    These pictures are equisite – just like you!

    Nice work. I plan to be a regular visitor to this URL.

    Shine on you crazy diamond and, when you feel like slumming it, drop by my blog for a nibble.

    Hope to see you later this spring,

    Dana

  3. Angie on 20 Jan 2008 at 2:50 pm #

    Nice Blog Jules,
    Love it.
    Can’t wait for the next post.
    I will add a new link from my site if that is cool with you…
    Cheers,
    Angie

  4. dinner with Julie » Day 41: Vietnamese rice paper rolls and leftover party food on 10 Feb 2008 at 11:14 pm #

    […] peanut sauce, candied pecans, Romesco dip, flax crackers, balsamic mushroom crostini with Asiago, goat cheese gratin, curried mango-coconut chicken in wonton cups, and nut, seed and honey clusters. We finished at […]

  5. dinner with Julie » Day 45: Early tuna melts and late night goat cheese gratin with roasted peppers, tomatoes, garlic and chilies on 15 Feb 2008 at 10:04 pm #

    […] arriving from Vernon at any minute, so I roasted some peppers, tomatoes, garlic and chilies for a goat cheese gratin, which is waiting to be popped into the oven to heat through and get all bubbly around the edges […]

  6. Lemoncello on 08 Feb 2010 at 8:54 pm #

    Wow that looks fabulous. I was looking for something red for Valentines day and this might just be it!

    thanks

  7. Salena on 17 Nov 2014 at 7:36 am #

    I love goat’s cheese, and I’m a huge gratin fan. Maybe this dish will help me convert my boyfriend to enjoying goat’s cheese too…!

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