• 1 pkg. Effie's Gruyère biscuits
• 1 goat cheese log
• 450 g red bell peppers
• 1/4 c. extra virgin olive oil
• 1 onion
• 3-4 garlic cloves
• 1 c. tomato puree
• 1 t. white wine vinegar
• 1/2 t. sugar
• 1/2 t. salt
• 1/8 t. ground black pepper
• 1/2 t. red pepper flakes

Cut the bell peppers in half and remove seeds. Cut into 1/4 inch strips. Peel onion and slice thinly. Peel garlic and chop finely. 

Place a skillet or frying pan over medium-low heat. Add the olive oil and onions. Cook onions about five minutes or until they are soft, while stirring occasionally. Add the garlic and cook for another five minutes, making sure not to burn the onion and garlic. 

Mix in the sliced bell peppers and fry on low for ten minutes. 

Add the tomato puree and half of the salt and pepper. Stir well, cover, and simmer gently for thirty to forty minutes, stirring occasionally. 

Remove the lid and stir in the white wine vinegar and sugar.

Continue to simmer for another ten minutes, or until the sauce is thickened and bell peppers are tender. 

Add the remaining salt and pepper.

While the pepperonata is cooling to room temperature, take the goat cheese log and roll it into the red pepper flakes.

Enjoy your pepperonata and spicy goat cheese with Effie’s Gruyère crackers!