VANILLA-CHEESE SPREAD WITH
ROASTED RED PEPPER AND PISTACHIOS

4 ounces each mild goat’s cheese and cream cheese
1 tablespoon light cream or sour cream (approximate)
1 vanilla bean cut open and scraped clean (or substitute 1/2 teaspoon pure vanilla extract)
2 to 3 bottled roasted red peppers* finely chopped
1 piece of roasted red pepper, sliced into slivers
1/2 cup shelled and toasted pistachio nuts, coarsely chopped
salt and pepper to taste
1 fresh baguette, sliced into thin rounds
small pieces of parsley for garnish

Blend the cheeses with cream or sour cream, adding more if necessary to create a creamy spread. Scrape the vanilla seeds into the mixture or add extract. Add the chopped roasted red pepper, pistachios and salt and pepper to taste.

Spread the mixture onto the fresh baguette slices, and decorate each round with the red pepper slivers and a small piece of parsley.

*Bottled roasted red peppers are available in many grocery stores, specialty, and ethnic foods stores.

Source: The Vanilla Chef