Roasted Pepper & Goat Cheese Waffle Melt

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 3 bell peppers (red and yellow)
• 8 frozen or fresh plain waffles
• 6 oz soft goat cheese
• 2 oz cream cheese, softened
• 1/3 cup fresh basil leaves
• 1 garlic clove
• 2 tbsp extra-virgin olive oil
• 2 cups baby spinach
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• as needed cooking spray

Instructions

1. 1Preheat the oven to 425°F. Halve the bell peppers, remove stems and seeds, and toss the halves with olive oil, salt, and black pepper on a rimmed baking sheet.
2. 2Roast the peppers cut-side down until the skins blister and the flesh is tender, 20 to 25 minutes. Transfer to a bowl, cover loosely, and let steam for 5 minutes so the skins loosen.
3. 3Peel away the skins, then slice the roasted peppers into thick strips. Pat them dry so the melt does not become soggy.
4. 4While the peppers roast, mash the goat cheese, softened cream cheese, minced garlic, lemon zest, and red pepper flakes in a small bowl until spreadable and fragrant.
5. 5Preheat a waffle maker to medium. Roughly chop most of the basil and fold it into the cheese mixture, reserving a few whole leaves for garnish.
6. 6Lay out four waffles. Spread a generous layer of the herbed goat cheese mixture on each. Top with baby spinach, a tangle of roasted pepper strips, and a few reserved basil leaves.
7. 7Cap each with a second waffle. Lightly spray the outer surfaces with cooking spray.
8. 8Place a sandwich in the waffle maker, close the lid, and cook until the cheese is warm and melty and the waffle exterior is crisp and golden, 3 to 5 minutes. Repeat with the remaining melts.
9. 9Let each melt rest one minute, then cut in half. Serve warm so the tangy goat cheese and sweet roasted peppers shine through the crisp waffle grid.