roasted red pepper appetizer

You can add black olive slices, fresh basil and italian parsley, use bleu cheese or ricota and parmesan

16 ozs roasted red pepper (drained)
8 ozs goat cheese (room temperature)
1 garlic cloves (minced)
3 tbsps olive oil
3 tbsps pine nuts (toasted)

12 tsp red pepper flakes
14 tsp pepper
5 slices garlic (bread)
1 Swirl half of the olive oil into an attractive baking dish - 9x13 or so.
2 Combine the softened Goat Cheese with the garlic, stuff gently into the Red Peppers and place them in a single layer into the baking dish. Sprinkle with the pine nuts, red pepper flakes and pepper, drizzle with remaining olive oil.
3 Cut garlic bread (I use the frozen box of garlic toast) into "fingers" and kind of place them on their sides in the dish, so they will brown.
4 Bake about 350 degrees for about 15 minutes.