A sweet and creamy roasted pepper spread that's easy to throw together and a hit with family and friends.
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Place the bagel slices on a cookie sheet or pizza pan and place under the broiler until lightly toasted. Keep any eye on the toasts because they brown quickly.
Capricho de cabra – You can probably find this cheese in any store that has a decent cheese selection. I have found it at both my local co-op and Whole Foods. For this recipe, buy the “plain” capricho de cabra. If you are looking for a really quick snack with no preparation, buy one that has already been seasoned with herbs and spices (but don’t use it in this recipe). If you can’t find capricho de cabra, then use your favorite chévre (fresh goat cheese).
Roasted sweet bell pepper – It is important to drain and pat the roasted bell pepper until is dry. Too much liquid transforms this creamy dip into a liquid mess. If you don’t have a roasted bell pepper in the freezer or a jar in the pantry, them roast one under the broiler. If you roast it, be sure to let it cool before adding it to the cheese. You don’t want it to melt the cheese.
Olive brine – If you don’t have olive brine, use lemon. Because of the sweetness of the bell pepper and the cheese, this spread needs a touch of acid. You could use a white wine or rice vinegar if you cut back on the amount. Start with 1 tsp., taste and add a little more until you get the desired acidity.
Make ahead – This spread can easily be made the day before and refrigerated. However, be sure to remove it from the refrigerator at least 30 minutes before serving so it can soften.
Recipe author: MJ of MJ's Kitchen