Roasted peppers with goat's cheese and pistachio

Name: roasted peppers with goat's cheese and pistachio
Cook time: 10 min
Total time: 10 min
Yield: 5
Ingredients: 50 g peeled unsalted pistachio nuts; 465 g roasted yellow peppers in a pot; 250 g goat cheese natural 55; 2 el pistachio oil

Dip of roasted peppers, pistachios and goat's cheese.

Ingredients

50 g peeled unsalted pistachio nuts
465 g roasted yellow peppers in a pot

250 g goat cheese natural 55
2 el pistachio oil

Kitchen Stuff

1 food processor

Directions

Heat a frying pan without oil or butter and toast the pistachios over medium heat in 3 min. Golden brown. Meanwhile, let the peppers drain.
Grind the peppers, goat cheese and 2/3 of the pistachio nuts in the food processor. Season with pepper.
Chop the rest of the pistachio nuts coarsely. Spoon the paprika cheese mixture into a bowl, garnish with the chopped pistachios and drizzle with the oil.