Categories  

                

Indian, Appetizers


�11 ounces goat cheese, softened
�8 ounces cream cheese, softened
�1 cup harissa sauce, jarred, many spice levels available � mild used in this recipe (or make your own)
1 (8 or 9 oz) jar roasted sweet red bell peppers, drained
6 cloves garlic, peeled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 chipotle chile (canned, in adobo)
3/4 teaspoon salt
� cup extra virgin olive oil)
processed in food processor and let set at least 2 hours
�1 cup grape tomatoes, quartered
�2 tablespoons fresh cilantro, minced
�2 tablespoons fresh parsley, minced
�kosher salt, to taste
�black pepper, to taste
�1 french baguette, thinly sliced on the diagonal

1. Preheat oven to 350�F.
2. In a medium size bowl, stir together goat cheese and cream cheese.
3. Spread mixture in the center of a small baking dish or 8-inch cast iron skillet. Spoon Harissa around the edges of the cheese and top with the tomatoes.
4. Bake cheese for 15-20 minutes or until hot and soft. The Harissa will be fragrant and bubbling. Remove cheese from oven and sprinkle with herbs, a pinch of kosher salt, and pepper. Keep warm.
5. Turn on broiler. Line sliced bread onto a baking sheet and place under broiler for about 1 minute or until toasted. Watch carefully as to not burn. Serve toasted bread with baked goat cheese.

Unrated