Chevre Gratin with Roasted Peppers Tomatoes Chiles

2008 Mar/Apr

If you don’t have fresh chiles and are a fan of chipotle chiles, this would be equally good with one or two chipotles in adobo and skip the fresh herbs.


  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • Olive or canola oil
  • 1 ½ c. cherry, strawberry or grape tomatoes
  • 2 – 4 red chile peppers, seeded and chopped
  • 3 – 4 garlic cloves, peeled
  • 1/2 c. black olives, pitted
  • A few leaves of fresh basil or rosemary (optional)
  • 2 T. red wine vinegar
  • Salt to taste
  • 10 oz soft chèvre


Preheat 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 oil. In a medium bowl, toss the tomatoes, chile peppers and garlic to coat with another drizzle of oil. Spread out on pan among the peppers. Roast for 30 to 45 minutes, until the skin on the peppers blisters and blackens. Remove vegetables from the oven and scrape the roasted tomatoes, chilies and garlic, along with any juices and blacked bits on the pan, into to a bowl; cover and let stand until cool enough to handle.

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 olives, the fresh chiles (or chipotles) and fresh herbs, and vinegar. Pulse until the mixture is blended but still chunky. Taste and add salt, if needed.

Crumble chèvre into a shallow baking dish and spread the pepper mixture over top. Return to a hot oven for about 10 minutes, until heated through and bubbly around the edges. Serve with fresh bread, pita or crackers. Serves 8 as an appetizer.