Socca with Roasted Peppers and Goat Cheese
| Yield: | 1 Servings |
| Categories: |
| 2 | c | Lukewarm water |
| 2 | ts | Salt |
| 2 1/4 | c | Chick pea flour |
| 1/4 | c | Extra virgin olive oil; plus 2 tablespoons |
| 1 | c | Red sweet bell peppers; roasted, peeled |
| 4 | oz | Fresh goat cheese; Coach Farm preferred |
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