Instructions

1. Preheat oven to 400°F
2. Brush the red peppers with ¼ cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes. This takes about 50 minutes.
3. Transfer cooked peppers to a large bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips.
4. Heat remaining olive oil, and oil from peppers in a skillet. Add sliced garlic and cook for 2 minutes over medium heat. Add a sprig of rosemary and 2 tablespoons of white wine vinegar
5. Arrange pepper strips and Taylor Farm Aged Smoked Gouda on plate, drizzle with some of the rosemary oil.