Roasted Red Pepper and Goat Cheese Dip

While roasting peppers is really easy, feel free to sub a tasty brand of jarred roasted peppers. Aleppo pepper, from Syria or Turkey is a sweet, very slightly hot pepper and is available in Middle Eastern and specialty shops. It'll keep for months if stored in the refrigerator, but if you can't find it, use some ancho chile powder, or your favorite blend. Smoked paprika, once hard to find, can now be found alongside the other spices in the supermarket.
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 2 cups
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2 red bell peppers

1 thin loaf French or Italian bread, thinly sliced

2 tablespoons olive oil, plus more for the bread

12 ounces soft goat cheese

1 teaspoon sweet smoked paprika

3/4 teaspoon Aleppo pepper flakes

1/4 teaspoon coarse kosher salt


  1. Preheat the broiler with the pan 4 inches from the heat.
  2. Cut the flat panels off the peppers and place them skin-side up on the broiler pan. Broil until charred, about 10 minutes. Transfer to a plate, one on top of the other (no need to cover with plastic wrap) and let sit until cool enough to handle. Peel and transfer to a food processor. 
  3. Preheat the oven to 350 degrees F. 
  4. Brush the slices of bread with some oil (or if you prefer you can leave them dry) and toast until crisp, about 10 minutes. 
  5. Add the goat cheese, olive oil, paprika, pepper flakes and salt to the food processor with the peppers and process until smooth. Transfer to a bowl and serve with the crostini or crackers.

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