Sunday, December 27, 2009

Red Pepper and Goat Cheese Crisps

This is not the best photo...but you get the idea. 

This is a flavorful recipe.  I did make it on the potato chips that the recipe calls for, however, I think next time I will use a cracker of some sort, something harder.  The chips became a bit soggy quite quickly. 

1 tbs olive oil
1 large red bell pepper, chopped
2 cloves garlic, finely chopped
Kosher salt and black pepper
2 tsp white wine vinegar
1/2 cup chopped radicchio
2 tbs chopped fresh flat-leaf parsley
1/2 cup fresh goat cheese (about 4 oz)
24 thick cut potato chips (from a 5 oz bag)

Heat the oil in a large skillet over medium heat.  Add the bell pepper, garlic, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until soft, 5-6 minutes.  Add the vinegar and cook for 1 minute.  Stir in the radicchio and parsley.

Gently spread the goat cheese on the potato chips and top with the pepper mixture.

Make ahead strategy:  The pepper mixture can be made and refridgerated up to 1 day in advance.  Assemble the crisps up to 1 hour before serving.  

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