Goat Cheese with Mini Sweet Pepper Dressing

Ingredients:

4 Tbsp olive oil, divided
3/4 cup diced mini sweet peppers
4 large garlic cloves, thinly sliced
2 tsps chopped fresh rosemary or 1/2 tsp dried rosemary
1/2 tsp coriander seeds, crushed
1/4 tsp fennel seeds, crushed
1/4 tsp coarsely ground pepper
1/4 tsp dried thyme
1 bay leaf
Coarse salt to taste
8 ounces chilled goat cheese (such as Montrachet), cut into 8 slices
2 Tbsp toasted pine nuts*
Baguette bread slices, toasted

Instructions:

*To toast pine nuts, preheat the oven to 450 degrees F. Place the nuts in a shallow pan and roast, stirring often, for 2 minutes. Do not overcook, for pine nuts burn easily.

In a large frying pan over medium heat, heat 1 Tbsp oil. Add diced mini sweet peppers and saute 3-4 minutes or until tender. Reduce heat to medium-low. Add garlic, rosemary, coriander, fennel, pepper, thyme, bay leaf, and remaining 3 Tbsp olive oil. Simmer mixture 5 minutes, to blend flavors. Remove from heat. Season to taste with coarse salt. Let cool to room temperature.

Arrange goat cheese slices on platter. Spoon prepared dressing over the top of them. Let stand at room temperature 1 hour. Sprinkle with pine nuts and serve with baguette slices.

Makes 4-6 servings.

Adapted from Bon Appetit Magazine.