Brought to you every Tuesday by Dicorte's Bar & Beverage.

January 15, 2008
The first Tuesday Gourmet of the New Year! Unfortunately, Beth forgot her camera, so these pics are from the camera in her phone. Not great quality, but you'll get the idea. Suffice to say, it was super tasty!

Today's wine

Roast the red peppers in the oven till soft, then take listener
tips and either blanch them or seal them in a container
to steam them. This makes it easier to remove the skins!

 

Today's recipe:

Roasted Pepper and Goat Cheese Sandwiches

4 large red or yellow bell peppers
2 tablespoons good olive oil
1 tablespoon balsamic vinegar
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For assembling:
1 large ciabatta bread, halved horizontally
1 (11-ounce) garlic-and-herb or plain goat cheese, at room temperature
8 to 10 large basil leaves
Kosher salt and freshly ground black pepper

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Meanwhile, combine the olive oil, balsamic vinegar, salt, and pepper in a small bowl. Set aside.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.