About

 

Ingredients
• 2 large roasted red peppers (jarred or homemade)
• 6 oz fresh goat cheese (soft chèvre)
• ½ cup caramelized onions (see below)
• ¼ cup smoked almonds, finely chopped
• 2 tbsp crème fraîche or sour cream
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp Aleppo pepper or mild chili flakes
• Salt and black pepper to taste
• Optional: 1 tsp balsamic glaze or Chambourcin reduction

Caramelized Onion Prep
• Thinly slice 1 large sweet onion.
• Sauté in olive oil over low heat for 30–40 minutes until deeply golden.
• Deglaze with a splash of Chambourcin or balsamic vinegar for depth.

Assembly
1. In a food processor, blend roasted peppers, goat cheese, crème fraîche, olive oil, paprika, Aleppo pepper, salt, and black pepper until smooth.
2. Fold in caramelized onions and half the chopped smoked almonds.
3. Taste and adjust seasoning. Chill for 30 minutes to meld flavors.

To Serve
• Top with remaining smoked almonds and a drizzle of
balsamic glaze or Chambourcin reduction.
• Serve with grilled flatbread, crostini, or seeded crackers.
• Garnish with microgreens or fresh thyme for a visual pop.