Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Balsamic vinegar |
| 2 tablespoons | Fresh lemon juice |
| 2 tablespoons | Fresh orange juice |
| 1 teaspoon | Grated lemon peel |
| 1 teaspoon | Grated orange peel |
| 2 | Garlic cloves, minced |
| ¼ cup | Thinly sliced fresh basil |
| 1 teaspoon | Dried Mexican oregano |
| ¾ cup | Extravirgin olive oil |
| 8 ounces | Soft fresh goat cheese, cut |
| Into 1inchthick rounds | |
| ¼ cup | Finely diced red bell |
| Pepper | |
| ¼ cup | Finely diced yellow bell |
| Pepper |
Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic, basil and oregano in medium bowl. Gradually whisk in oil.
Season to taste with salt and pepper. Pour mixture into glass baking dish. Add goat cheese; turn to coat. Refrigerate at least 2 hours or up to 2 days, turning occasionally.
Transfer goat cheese to platter. Spoon marinade over. Sprinkle with bell peppers.
Yield: 8 appetizer servings
TOO HOT TAMALES SHOW #TH6337