Name: The Fiery Goat
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, minced; 1 medium onion, diced; 1 teaspoon paprika; 1 teaspoon Italian seasoning; Pinch of red pepper flakes; 1 cup dry white wine; One 14.5-ounce can diced tomatoes with basil, garlic and oregano; One 10-ounce jar roasted red bell peppers, drained and diced; Kosher salt and freshly ground black pepper; One 8-ounce log fresh goat cheese, cut into eight 1-inch slices; 1 tablespoon chopped fresh parsley; 1 lemon, zested; Crostini and crackers, for serving

Directions

Watch how to make this recipe.

In a 10-inch ovenproof skillet, combine the olive oil, garlic and onion. Cook over high heat, stirring, for 1 minute. Add the paprika, Italian seasoning and red pepper flakes and cook, stirring, until the onion starts to soften, 3 to 5 minutes.
Pour in the wine and let it reduce for about 1 minute while stirring. Add the tomatoes, roasted peppers and a dash of salt and pepper. Cook, stirring, until the liquid has cooked off, 8 to 10 minutes.
Meanwhile, preheat the broiler.
Top the tomato and pepper mixture with the goat cheese, lightly pressing the slices into the sauce. Broil until the cheese is deep golden brown, 2 to 4 minutes. Sprinkle over the parsley and lemon zest. Serve hot with crostini and crackers to dip.

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The Fiery Goat

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