Yields6 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
 4 red bell peppers
 3 tomatoes
 5 cloves garlic
 70 ml Greenleaf Extra Virgin Olive Oil, Extra for drizzling afterwards
 2 slices ciabatta, toasted
 ½ cup almonds, toasted
 15 ml white wine vinegar
 1 tbsp smoked paprika
 1 tsp sea salt
 1 goat’s cheese round or two logs next to each other
 Ciabatta, for dipping
1

Preheat your oven grill to the highest setting or turn on the gas burner of your gas stove.

2

Chargrill the red peppers until blistered and place in a plastic bag for 20 minutes to sweat.

3

Then peel the skins, discard and place the red pepper in a blender.

4

Then turn down the oven if used to grill to 180° C.

5

Place the tomatoes and garlic on a baking tray and drizzle with 30 ml of the Greenleaf EVOO.

6

Bake tomatoes and garlic for 30 minutes or until the tomato is soft and starts to turn brown.

7

Remove from the oven, cool slightly, and peel the tomatoes and garlic from their skins and add to the blender with the other ingredients including leftover olive oil.

8

Blend till smooth and season to taste with salt and pepper.

9

Turn the oven back up to the grill setting. Place the sauce in a heatproof roasting dish or ceramic bowl and place the goat's cheese in the middle.

10

Bake for 10-15 minutes or until the goat's cheese starts to turn brown.

11

Serve immediately with ciabatta to dip into the sauce.

Ingredients

 4 red bell peppers
 3 tomatoes
 5 cloves garlic
 70 ml Greenleaf Extra Virgin Olive Oil, Extra for drizzling afterwards
 2 slices ciabatta, toasted
 ½ cup almonds, toasted
 15 ml white wine vinegar
 1 tbsp smoked paprika
 1 tsp sea salt
 1 goat’s cheese round or two logs next to each other
 Ciabatta, for dipping
Baked Goats Cheese with Romesco Sauce
IngredientsDirections