Peperonata with goat cheese recipe

Ingredients

• Extra virgin olive oil
• 2 onions, cut into ½-inch dice
• Pinch of crushed red pepper
• Kosher salt
• 2 cloves garlic, smashed
• 1 red and 1 yellow bell pepper, stemmed, seeded, pith removed, and cut into ½-inch diamonds
• ¼ cup tomato paste
• ½ teaspoon pimentón (smoked paprika)
• 2 tablespoons sherry vinegar
• 1 8- to 10-ounce log of goat cheese, at room temp
• Chopped fresh chives, for garnish (optional)
• 1 baguette, cut into ½-inch slices, toasted or grilled

1. Coat a large sauté pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to make sure they don’t brown.
2. Add the garlic and cook for another 2 to 3 minutes; it should start to smell really good!
3. Add the peppers and ¼ cup water; season with salt. Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.
4. Add the tomato paste, pimentón, and sherry vinegar and stir to combine; taste for salt (it will probably need more). Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes. Remove from the heat and let cool.
5. I like to squish the goat cheese into a serving bowl and nestle the peperonata in the center rather than spooning it over an entire log—it’s more rustic-looking this way. Garnish with chives if you like and serve with baguette slices.