- Coat a large sauté pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to make sure they don’t brown.
- Add the garlic and cook for another 2 to 3 minutes; it should start to smell really good!
- Add the peppers and ¼ cup water; season with salt. Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.
- Add the tomato paste, pimentón, and sherry vinegar and stir to combine; taste for salt (it will probably need more). Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes. Remove from the heat and let cool.
- I like to squish the goat cheese into a serving bowl and nestle the peperonata in the center rather than spooning it over an entire log—it’s more rustic-looking this way. Garnish with chives if you like and serve with baguette slices.
Recipe courtesy of Anne Burrell's Cook Like a Rockstar.