1 cup fire roasted red pepper
1 cup fire roasted yellow peppers
2 teaspoons fresh garlic, chopped
1 tablespoon fresh thyme, chopped
¼ cup Balsamic Vinegar
½ cup Sonoma Valley Olive Oil
½ teaspoon each sea salt and fresh ground black pepper
¼ teaspoon fresh red pepper flakes

Place peppers on grill over medium flame and grill until blackened evenly.
Remove from heat, place in covered bowl and allow to cool for 10 minutes.
When peppers are cool, gently peel skin off of peppers. Remove any remaining sking by carefully cutting and rinsing. Set aside while preparing remaining items.
Place garlic and thyme in food processor and finely chop. Add in Peppers, balsamic vinegar, olive oil, sea salt, black pepper and chili flakes and coarsely chop. Taste, adjust seasoning. Serve over fresh Fromage Blanc with fresh baguettes. Enjoy with a glass of Sonoma Valley Merlot or Zinfandel!