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Roasted Pepper, Tomato and Goat Cheese Fonduta

I think of this recipe as “healthy-comfort food.” Tomatoes, peppers, red wine.. goat cheese – “Modern Mediterranean” with local spring herbs.



1 tablespoon extra virgin olive oil

1 tablespoon fresh garlic, peeled, chopped

½ teaspoon dried chipotle chile*, soaked in ⅓ cup water, seeded & chopped (more to taste)

¼ teaspoon ground cumin

1 tablespoon tomato paste

3 tablespoons red wine

½ cup roasted peppers, skin removed, sliced thinly

1 ⅓ cup marinara sauce, home made, or your favorite

¼ cup filtered water

½ cup sliced, colorful cherry tomatoes

4 small fresh thyme branches

1 tablespoon fresh herbs, add chopped chives too!

4 ounces goat cheese

small loaf bread, cut into cubes and warmed

quality tortilla chips



In a medium sized, heavy skillet add the oil over medium heat. Add the garlic, stir one minute until just golden.


Add the chipotle chile, cumin, tomato paste and red wine. Stir in, cook 1 minute. Add the roasted peppers. marinara sauce,
and water.


Bring to a simmer, then lower heat and cover. Cook for 10 minutes to blend the flavors.
Covering the skillet is important to keep the mixture liquid.


When ready to serve, preheat the oven to 350 degrees.
Place the fonduta base in a 3 cup attractive baking dish.
Top with the cherry tomatoes, and the goat cheese (in teaspoon dollops.)
Add the thyme on top, bake covered for 10 minutes, until cheese has melted.


Remove from the oven. Gently swirl in the cheese. Top with fresh chopped herbs. Serve immediately with toasted bread cubes and quality tortilla chips.

Roast peppers a day ahead. Skin, slice, and place in a glass container. The juices that collect around the peppers can be used in the recipe, substituting for some water.

Serving suggestion: Place the mixture in individual ramekins to serve tableside. Bake and top as directed.

This recipe may not be reproduced without consent of it’s author, Karen Sheer

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