Roasted Peppers On Goat Cheese

• 1 each medium green, sweet red and yellow peppers
• 1 log (11 ounces) fresh goat cheese
• 1 large sweet onion, thinly sliced
• 1/4 cup olive oil
• 6 garlic cloves, minced
• 4-1/2 teaspoons chopped seeded jalapeno pepper
• 1 teaspoon paprika
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley
• Sliced French bread baguette

1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
2. Peel off and discard charred skins. Remove stems and seeds. Thinly slice peppers. Place log of cheese in a greased 2-qt. baking dish. Bake at 350u0b0 for 8-10 minutes or just until heated through.
3. Meanwhile, in a large skillet, saute onion in oil until tender. Add the garlic, jalapeno, paprika, pepper and salt; cook 2 minutes longer. Stir in peppers and parsley. Spoon over cheese. Serve with baguette.

medium green, fresh goat cheese, sweet onion, olive oil, garlic, pepper, paprika, pepper, salt, fresh parsley, bread

Taken from www.tasteofhome.com/recipes/roasted-peppers-on-goat-cheese/ (may not work)