Peperonata with Goat Cheese

• Extra virgin olive oil
• 2 onions, cut into 1/2-inch dice
• Pinch of crushed red pepper
• Kosher salt
• 2 cloves garlic, smashed
• 1 red and 1 yellow bell pepper, stemmed, seeded, pith removed, and cut into 1/2-inch diamonds
• 1/4 cup tomato paste
• 1/2 teaspoon pimenton (smoked paprika)
• 2 tablespoons sherry vinegar
• 1 8- to 10-ounce log of goat cheese, at room temp
• Chopped fresh chives, for garnish (optional)
• 1 baguette, cut into 1/2-inch slices, toasted or grilled

1. Coat a large saute pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat.
2. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to make sure they dont brown.
3. Add the garlic and cook for another 2 to 3 minutes; it should start to smell really good!
4. Add the peppers and 1/4 cup water; season with salt.
5. Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.
6. Add the tomato paste, pimenton, and sherry vinegar and stir to combine; taste for salt (it will probably need more).
7. Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes.
8. Remove from the heat and let cool.
9. I like to squish the goat cheese into a serving bowl and nestle the peperonata in the center rather than spooning it over an entire logits more rustic-looking this way.
10. Garnish with chives if you like and serve with baguette slices.

extra virgin olive oil, onions, red pepper, kosher salt, garlic, red, tomato paste, paprika, sherry vinegar, goat cheese, fresh chives, baguette

Taken from www.epicurious.com/recipes/food/views/peperonata-with-goat-cheese-378127 (may not work)