Roasted Pepper Cups with Goat Cheese

Ingredients

• 4 medium sweet red peppers


• 3 tablespoons olive oil, divided


• 1 medium onion, finely chopped


• 4 garlic cloves, minced


• 1 package (8 ounces) cream cheese, softened


• 8 ounces fresh goat cheese, softened


• 1 cup grated Parmesan cheese


• 2 to 3 medium tomatoes, seeded and finely chopped


• 2 tablespoons minced fresh cilantro


• 1 tablespoon minced fresh parsley


• 1/2 teaspoon hot pepper sauce


• 1/8 teaspoon salt


• 1/8 teaspoon pepper


• HERBED GARLIC TOASTS:


• 1/2 cup butter, softened


• 1 tablespoon minced fresh parsley


• 2 garlic cloves, minced


• 24 slices French bread baguette (1/4 inch thick)

Directions

1. Remove tops and seeds from peppers; rub peppers with 1 tablespoon oil. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes. Remove from oven; turn peppers upside down in baking dish to drain.


2. In a small skillet, saute onion in remaining oil until tender. Add garlic: cook 1 minute longer. Transfer to a large bowl. Stir in the cheeses, tomatoes, cilantro, parsley, pepper sauce, salt, and pepper. Spoon into pepper cups; return to baking dish.


3. Bake, uncovered, at 350° until heated through, 25-30 minutes.


4. Meanwhile, in a small bowl, combine the butter, parsley, and garlic; spread over baguette slices. Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve with cheese spread

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