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    Servings: Not specified

    Directions

    * To toast pine nuts, preheat the oven to 450°F. Place the nuts in a shallow pan and roast, stirring often for 2 minutes. Do not overcook, for pine nuts burn easily. In a large frying pan over medium heat, heat 1 tablespoon oil. Add diced bell peppers and sauté 5 minutes or until tender; reduce heat to medium-low. Add garlic, rosemary, coriander, fennel, pepper, thyme, bay leaf, and remaining 3 tablespoons olive oil. Simmer mixture 5 minutes, to blend flavors. Remove from heat. Season to taste with coarse salt. Cool to room temperature. Arrange goat cheese on platter; spoon dressing over top. Let stand at room temperature 1 hour. Sprinkle with pine nuts and serve with baguette slices.

    Ingredients
    • 4 tablespoons olive oil , divided
    • 1/4 cup diced orange bell pepper
    • 1/4 cup diced red bell pepper
    • 1/4 cup diced yellow bell pepper
    • 4 large garlic cloves, thinly sliced
    • 2 teaspoons chopped fresh rosemary or ½ teaspoon dried rosemary
    • 1/2 teaspoon coriander seeds, crushed
    • 1/4 teaspoon fennel seeds, crushed
    • 1/4 teaspoon coarsely ground pepper
    • 1/4 teaspoon dried thyme
    • 1 bay leaf
    • Coarse salt to taste
    • 8 ounces chilled goat cheese (such as Montrachet), cut into 8 slices
    • 2 tablespoons toasted pine nuts*
    • Baguette slices, toasted

    Parsed from recipe text (no separate ingredient records).

    Comments

    Makes 4 to 6 servings.

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