MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Melty Rhubarb, Goat Cheese & Peppers
Categories: Fruits, Cheese, Vegetables, Chilies
Yield: 8 Servings

2 tb Olive oil
6 cl Garlic; peeled
1/4 ts Coriander seeds
1/4 ts Crushed red pepper
1/2 c Purchased roasted red sweet
- peppers
1/4 ts Sea or kosher salt
1 lb Fresh rhubarb; in 3" pieces
1 tb Sugar
1 md Yellow bell pepper; in
- bite-size strips
2 tb Small fresh mint leaves
- Sea or kosher salt
- Soft goat cheese (chevre)
- Crusty bread slices

Set oven @ 400ºF/205ºC.

For sauce, in a small skillet heat oil over medium-low
heat. Add garlic, coriander seeds, and crushed red pepper.
Cook for 1 to 2 minutes or until fragrant, stirring
occasionally. Remove and cool slightly. In a small food
processor or blender combine the roasted sweet pepper, the
garlic mixture with the oil, and the 1/4 teaspoon salt.
Cover and process until smooth.

Cut two 15" squares of parchment. Lay one piece of
parchment in a 15" x 10" x 1" baking pan. Place the
rhubarb in the center of the paper; sprinkle with sugar.
Top with yellow sweet pepper strips and roasted pepper
sauce. Top with remaining parchment square. Fold and
crease the edges together, working around the parchment to
seal. Bake for 15 to 18 minutes or until rhubarb is
tender.

Carefully open parchment packet, avoiding steam. Top
mixture with mint. Sprinkle with additional salt. To
serve, smear cheese over bread and top with warm rhubarb
mixture.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

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... "He who can, does. He who cannot, teaches." -- George Bernard Shaw
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