Title: Goat Cheese Spread with Roasted Red Peppers - Fft
Categories: Appetizer Cheese Peppers
Yield: 2 Cups

8	oz	Package cream cheese; softened
8	oz	Goat cheese; crumbled
1	ts	Olive oil
2	ts	Fresh thyme leaves
3		Sweet red peppers

Combine first 4 ingredients in a food processor and blend until smooth. Press mixture into a ramekin or mold lined with plastic wrap and chill. Roast peppers over gas flame or under boiler, turning until the skins are charred all over. Place peppers in a bowl, cover tightly with plastic wrap and set aside for 20 minutes. Halve the peppers and remove the cores; peel off skin. Cut peppers into 1-inch strips and place strips in food processor; pulse 3 or 4 times. Unmold chilled cheese mixture; top with red pepper puree. Serve with crostini or Melba toast.

From _Food for Thought_, Junior League of Birmingham. Reprinted in The Birmingham News, unknown date. Typos by Jeff Pruett.

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