Serves 6

Red Pepper Coulis
4 red bell peppers, roasted, peeled, and seeded (see page 24)
4 cloves garlic, peeled
Salt and pepper, to taste

12 ounces goat cheese (room temperature)
1/2 cup dry bread crumbs
1 tablespoon chopped parsley, plus more for garnish
2 tablespoons Parmesan cheese
2 eggs, beaten

1. For the red pepper coulis, puree the peppers and garlic together in a food processor. Season with salt and pepper and set aside.

2. Roll the goat cheese into six 2-ounce balls.  Place a ball between two pieces of parchment or waxed paper. Flatten with the back of a small frying pan or a small cake pan to about a 3 -1/2 inch round. Repeat with the remaining cheese.

3. Preheat the oven to 450°F. Mix the bread crumbs, parsley, and Parmesan together. Dip the cheese rounds in beaten egg and then into the crumb mixture. Place them on a cookie sheet and bake until hot but not melted, about 5 minutes. Meanwhile, warm the pepper coulis in a small saucepan.

4. Spoon a little pepper coulis onto warm plates. With a metal spatula, carefully place a round of cheese in the center of each plate. Garnish with additional parsley if desired.