Red Peppers Roasted And Goat Cheese

• 4 Red Bell Peppers halved and seeded
• 1/3 cup Olive Oil
• 3 tablespoons Balsamic Vinegar
• 6 Basil Leaves {sliced lengthwise}
• 4 cloves Garlic thinly sliced lengthwise
• 2 ounces Goat Cheese creamy
• 1 tablespoon MORROCAN SPICE BLEND (RECIPE BELOW)
• 1 teaspoon Cumin ground
• 1 teaspoon Ginger ground
• 1 teaspoon Salt
• 3/4 teaspoon Black Pepper
• 1/2 teaspoon Cinnamon ground
• 1/2 teaspoon Coriander
• 1/2 teaspoon Cayenne
• 1/2 teaspoon Allspice
• 1/4 teaspoon Cloves ground

1. 1. Place bell pepper halves cut side down on a baking sheet. Broil in preheated oven on top rack directly under the heat, turning the pan often for 5 - 8 minutes until skin is evenly charred.
2. 2. In a bowl, whisk together oil, vinegar, basil, and garlic. Set aside.
3. 3. Remove blackened peppers from the oven. Set baking sheet on a cooling rack and cover peppers with a clean towel. Let cool.
4. 4. When cool, remove skin. They should slip of easily when rubbed.
5. 5. Slice peppers into 1/2 inch wide strips and place in bowl with oil mixture.
6. 6. Toss the pepper slices to coat evenly. Cover with plastic wrap and marinate at room temperature for 3 hours.
7. 7. Tip peppers into dutch oven. Heat over low heat until bubbling.
8. 8. Place cheese slices on top of peppers. Cover and simmer for 5 - 7 minutes or until cheese is melted.
9. 9. Sprinkle with spice blend and serve.

red bell peppers, olive oil, balsamic vinegar, basil, garlic, morrocan spice, cumin ground, ginger ground, salt, black pepper, cinnamon ground, coriander, cayenne, allspice, cloves ground

Taken from www.epicurious.com/recipes/member/views/red-peppers-roasted-and-goat-cheese-5b1f03edbc85f50227de3f0c (may not work)