Chevre and Roasted Bell Pepper Crostini

Ingredients

For the peppers:
3-4 bell peppers (red, orange or yellow)
2/3 cup extra virgin olive oil
1 clove garlic, minced
½ tsp. red pepper flakes

For the goat cheese spread:
8 oz. goat cheese
1 clove garlic, minced
3 tbsp. heavy cream or half-and-half
Kosher salt and freshly ground black pepper

To serve: 
Baguette slices
Olive oil
1 clove garlic, cut in half
Minced fresh parsley or basil, for garnish

Directions

Preheat the broiler.  Place the bell peppers on a baking sheet.  Broil, turning occasionally, until all sides are partially browned and bubbling.  Remove from the oven, transfer to a bowl, and cover with plastic wrap.  Let rest for 15-20 minutes.

Remove the peppers from the bowl and peel away the skins.  Remove the stems and seeds from the peppers, and slice thinly.  In a bowl or other container, combine the sliced peppers, olive oil, garlic, and red pepper flakes.  Refrigerate and let marinate for at least 3 hours.

To make the goat cheese mixture, combine the goat cheese, garlic, and cream, and stir with a spoon until smooth and well blended.  Season to taste with salt and pepper.

When you are ready to assemble the crostini, preheat the oven to 400˚ F.  Lightly brush baguette slices with olive oil.  Place on a baking sheet and bake until light golden and crisp, about 3-5 minutes.  Remove from the oven and rub the cut side of the garlic over the top of each baguette slice.  Spread a thin layer of the goat cheese mixture over each baguette slice and top with a spoonful of the pepper mixture.  Sprinkle with minced fresh herbs, if desired.  Serve immediately.

Source: Annie’s Eats

Hot Bacon Cheese Dip

Ingredients

1 unsliced round loaf bread
2 cups (8 ounces) Monterey Jack cheese, shredded
1 cup (4 ounces) Parmesan cheese, shredded
1 cup mayonnaise
1/4 cup finely diced onion
7 bacon strips, diced and fried
1 garlic clove, minced
1/4 tsp crushed red chile flakes

Directions

Pre-heat oven to 350 degrees.

Slice the top quarter off the loaf of bread and set aside. Carefully hollow out the inside, leaving a 1 inch shell. Cube removed bread and set aside for dipping.

Combine remaining ingredients in a large bow, spoon into bread bowl. Place on an ungreased baking sheet and cover with the reserved top quarter of the loaf to prevent the dip from becoming to brown while baking.

Bake for 45 minutes or until heated through. Serve with bread cubes and crackers.

From Buns in My Oven

Cheesy Roasted Red Pepper Dip

Ingredients

7 oz jar roasted red peppers (about 1 cup diced)
4 cups grated pepper jack cheese (3/4 lb)
8 oz cream cheese
3/4 cup mayonnaise
2 tablespoons minced onion
3 cloves garlic, minced
1 tablespoon Dijon mustard

Directions

Preheat oven to 350 degrees F. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice them.

In a bowl, soften cream cheese in microwave. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in the grated cheese and the diced peppers. Place in an 8×8 dish or a pie plate. At this point you can pop it in the fridge if you’re going to cook it later. You can make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Cooking time depends on the size of the dish you make it in. It will start to bubble and brown on the outside edge, and you will know it’s done when it is bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges.

Serve immediately. If the dip is done and you’re not ready to eat it, just keep it warm in the oven. If you’re eating leftovers, or you cooked it ahead of time, reheat in the oven (not the microwave). You can serve it with just about anything – tortilla chips, pita chips, crackers, or baguette slices. My personal favourite is homemade pita bread.

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