Preparation / Directions:
For the red pepper coulis, puree the peppers and garlic together in a food processor. Season with salt and pepper and set aside.
Roll the goat cheese into 6 2oz. 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.
Preheat the oven to 450 degrees. 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.
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.
Notes: To make garlic croutons, toast 1/4-inch slices cut from a baguette or other thin French loaf in a 350 degree oven for 15 minutes. Rub the warm toasted croutons with a raw garlic clove impaled on a fork.
Warm goat cheese has long been served in France and then in California. Usually it is served as part of a salad, but this version is served with a warm sauce and is best eaten with bread or garlic croutons.