Serve this cheesy, dreamy dish with hearty country bread and enjoy with Cascal Ripe Rouge!
Roasted Pepper & Cheese Gratin
• 1 tbsp extra-virgin olive oil
• 2 red bell peppers
• 1 poblano pepper
• 2/3 cup fresh goat cheese
• 2/3 cup low-fat ricotta cheese
• 1 tsp fresh rosemary leaves, finely chopped
• 2 tsps fresh oregano, chopped
• 1 1/2 cups low-sodium, tomato based pasta sauce, at room temperature
• 30 Nicoise or brine-cured black olives, pitted
• Freshly ground black pepper
Position over rack about 5 inches below broiler and preheat (on broil). Brush medium gratin dish with olive oil.
Place all peppers directly on a gas burner over high heat (or on a grill). As each side becomes puffy and black, turn peppers over with tongs. When peppers char on all sides, transfer to large bowl and immediately cover with plastic wrap (steam will help loosen skin). Let peppers sweat until cool, about 10 minutes.
Transfer peppers to clean cutting board. Peel off blackened skin and discard. Halve peppers and lay open flat. Remove seeds, hard seed cluster, stem and whitish ribs. Slice cleaned peppers lengthwise into strips, about 1 inch wide. Wipe peppers clean with paper towels. If using jarred peppers, rinse and cut into strips.
Spoon both cheeses onto bottom of prepared gratin dish. Scatter roasted pepper strips in gratin dish and sprinkle half of herbs over peppers. Spoon pasta sauce over peppers to evenly coat. Top with olives and remaining herbs. Season with black pepper. Transfer gratin to oven. Broil until bubbling hot, about 5 minutes.
Makes 8 servings.
*Recipe courtesy of Cascal.*