Goat Cheese Truffles with Peperonata Recipe

Name: Goat Cheese Truffles with Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil, plus more for drizzling; 2 red bell peppers, cut into thin strips; 2 yellow bell peppers, cut into thin strips; 1/4 cup sherry vinegar; Salt and freshly ground pepper; 1 1/2 pounds arugula, large stems discarded; 2 tablespoons fresh lemon juice; 1 pound mild soft goat cheese, at room temperature; 2 tablespoons fennel pollen or crushed fennel seeds (see Note); 2 tablespoons poppy seeds; 2 tablespoons sweet paprika; Eight 1/2-inch-thick slices Italian peasant bread, grilled or toasted

Servings: persons

1/2 cup extra-virgin olive oil, plus more for drizzling
2 red bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
1/4 cup sherry vinegar
Salt and freshly ground pepper
1 1/2 pounds arugula, large stems discarded
2 tablespoons fresh lemon juice
1 pound mild soft goat cheese, at room temperature
2 tablespoons fennel pollen or crushed fennel seeds (see Note)
2 tablespoons poppy seeds
2 tablespoons sweet paprika
Eight 1/2-inch-thick slices Italian peasant bread, grilled or toasted

1
In a skillet, heat 1/4 cup of the olive oil.
2
Add the peppers and cook over moderately high heat, stirring occasionally, until they start to brown, about 8 minutes.
3
Add the vinegar and cook over low heat until the peppers are tender, about 10 minutes.
4
Season with salt and pepper and transfer to a bowl.
5
Prepare a bowl of ice water.
6
In a pot of boiling water, blanch the arugula until wilted, about 10 seconds.
7
Transfer to the ice water to chill.
8
Drain the arugula and gently squeeze it dry; chop coarsely.
9
In a small bowl, combine the lemon juice with the remaining 1/4 cup of olive oil.
10
Season with salt and pepper.
11
Put the goat cheese in a bowl; season with salt and pepper.
12
Using a tablespoon, scoop up the cheese and roll it into 24 balls.
13
Put the fennel seeds, poppy seeds and paprika in bowls.
14
Roll 8 cheese balls in the fennel seeds, 8 in the poppy seeds and 8 in the paprika.
15
To serve, mound the arugula on 8 plates and top with the bell peppers.
16
Place one of each kind of goat cheese truffle on top of the arugula and drizzle with olive oil.
17
Place a slice of the bread next to the arugula and serve.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, plus more for drizzling, 2 red bell peppers, cut into thin strips, 2 yellow bell peppers, cut into thin strips, 1/4 cup sherry vinegar, and more.

Yes, Goat Cheese Truffles with Peperonata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goat Cheese Truffles with Peperonata

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