1 pint cherry or grape tomatoes, or 4 Roma tomatoes, halved
2-4 red chile peppers, seeded and chopped
3-4 cloves garlic, peeled
1/2 cup black olives, pitted
2 Tbsp. red wine vinegar
salt, to taste
10 oz. soft goat cheese
1Preheat oven to 450°F. Seed the peppers and cut them in half. Set them cut side down on a rimmed baking sheet that has been drizzled well with olive or canola oil. In a medium bowl, toss the tomatoes, chile peppers and garlic with another drizzle of oil, toss to coat and spread them out on the pan among the peppers. Roast for 30-45 minutes, until the skin on the peppers blisters and blackens.
2Remove the vegetables from the oven and transfer the roasted bell peppers to a bowl; cover and let stand until cool enough to handle. Scrape the roasted tomatoes, chilies and garlic into the bowl of a food processor, along with any juices and the blacked bits on the pan. When the peppers are cool, peel off their skins and add them to the food processor, along with any juices that have accumulated at the bottom of the bowl. Add the olives, some basil or rosemary if you like, and the vinegar, and pulse until the mixture is well blended but still chunky. Taste and add salt, if it needs it – the olives are often salty enough
3Crumble the goat cheese into a shallow baking dish, and spread the pepper mixture over top. Broil for 10 minutes, or until heated through and bubbly around the edges. Serve with fresh bread, pitas or crackers.