Roasted Peppers and Cornbread Bites

Red, orange and yellow peppers

Goat cheese (could substitute with feta)

Basil (could substitute with cilantro)

Cornbread (I used my "Killer Cornbread" recipe from an earlier post - from a great restaurant in CA)

Grill, roast or saute' peppers with olive oil, salt and pepper and thinly slice. Cut cornbread into 1-inch cubes and top with peppers.

Crumble goat cheese, place on peppers and top with basil. Easy schmeazy, over the top yummy and you will be calling me YOUR NEW BEST FRIEND!!! You're welcome!! :)

Grilled Peppers

3 bell peppers, quartered (I used some mini peppers from Costco, cut in half)

3 Tbsp olive oil

2 Tbsp balsamic vinegar

1 Tbsp brown sugar (I would not use this next time...balsamic is sweet enough)

1/2 c crumbled goat cheese (I used feta)

1/2 c loosely packed torn basil leaves

salt and freshly ground pepper to taste

Toss peppers with some olive oil and grill for about 5 minutes on each side or until tender; arrange , cut sides up, on a serving platter. Whisk together olive oil, balsamic vinegar, brown sugar (optional); drizzle over peppers. Sprinkle with goat cheese (or feta) , basil, salt and pepper.

A great addition to this wonderful bit of yummmm is grilled, sliced yukon gold potatoes. Slice, toss with olive oil, salt and pepper, and grill til tender. Oh yeah...beautiful AND good!! Serve with a garlic aoli for your "dipping pleasure".

Buttery Polenta

5 c chicken broth (can use water)
1-2 garlic cloves
3/4 tsp salt
1 c dry polenta
1/2 c or more goat cheese (can use feta or parmesan)
2 1/2 Tbsp butter
1/4 tsp freshly ground black pepper
chives or rosemary for garnish

Combine broth, garlic and salt in a pan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and simmer 20 minutes or until mixture is thick, stirring often. Remove from heat. Stir in butter, cheese and pepper. Garnish with chives or rosemary.

Goat Cheese-Pesto Crostini

1 rustic baguette
1/2 c pesto
5 ounces goat cheese
1/3 c sun-dried tomatoes

Preheat oven to 375 degrees. Cut baguette into 1/2 inch slices and place on baking sheet. Bake 5 minutes. (Can drizzle with olive oil before baking). Spread some goat cheese over the baguette slices and then top with pesto. Place a few sun-dried tomato slices over the top for great color.

Cherry Tomatoes Filled with Goat Cheese

24 cherry tomatoes
1/4 pound goat cheese
1/4 c minced fresh basil
1/2 tsp salt
1/2 tsp freshly ground black pepper

Cut the top off of each tomato. Using a small spoon, scoop out the pulp to make a hollow shell. Drain off any juice that accumulates in the shells.

In a bowl, combine cheese, basil, salt and pepper. Mix with fork until well blended.

Using the small spoon, fill each tomato with about 1 tsp of the cheese mixture. Arrange on a platter and serve.

Rustic Winter Vegetable Tarts

8 c winter vegies (such as squash, sweet potatoes, red onions, beets, turnips, carrots, etc)
4 slices thick-sliced bacon, cut into 1-inch pieces
3 Tbsp olive oil
2 Tbsp chopped fresh thyme
1 pkg (15-oz) rolled refrigerated unbaked piecrusts (2 crusts)
1 c crumbled goat cheese (4-oz)
1 Tbsp balsamic vinegar
4 cloves minced garlic
Fresh rosemary sprigs to garnish

In large bowl, toss vegies with bacon, 2 Tbsp of the oil, thyme and 1/4 tsp each salt and pepper. Spread evenly in 15x10x1 inch baking pan. Roast 35 minutes at 425 degrees, stirring occasionally until golden and tender.

Meanwhile, roll each piecrust to about 12 inches square. Cut each square into four free-form shapes; divide between two parchment-lined baking sheets.

Remove vegies from oven; stir in 3/4 c of the cheese, the vinegar and garlic. Set aside. Leave oven on; adjust racks to lower center and upper positions.

Divide vegie mixture among dough shapes, leaving generous 1-inch borders. Fold dough borders around vegies, pleating as necessary to form tart edges. Sprinkle vegetables with remaining 1/4 c goat cheese.

Bake 20 minutes or until tarts are golden brown, exchanging baking sheet placement on racks and rotating sheet pans after 10 minutes. Drizzle with remaining olive oil and garnish with rosemary sprigs.

TIPS:
~~ After roasting, vegies can be covered and refrigerated up to 24 hours. Let stand at room temperature 30 minutes before assembling tarts.

~~ Baked tarts can be set aside, uncovered, at room temperature up to 2 hours. Reheat in a 300 degree oven for 10 minutes.

Yields: 8 servings