Brie & Goat Cheese Souffle w/ Roasted Bell Pepper Coulis

Makes 6 servings

6 @ 5 to 8 ounces soufflé mold
2 1/2 cups half & half (depending on the size of your molds)
2 Tablespoons sun dried tomatoes cut into very small dice
2 tablespoons chopped garlic
6 large egg yolks
Salt & pepper to taste
4 ounces Brie rind (crust) removed
4 ounces crumble goat cheese
2 cups sour dough bread crust removed cut in 1/2-inch cubes

Preheat oven to 375.

Butter the inside of the soufflé molds or use a non-stick spray. Coat the inside with grated Reggiano Parmesan. In a saucepan heat the half & half , sun dried tomatoes and the garlic. In a glass bowl mix the eggs, salt and pepper. Add the warm half & half to the eggs, slowly to avoid cooking the eggs. Divide the bread into the buttered mold, making sure not to fill more than half of the mold. Top the bread with the divided cheeses and pour the half & half mixture on top and let stand for a few minutes until the bread had time to soak the half & half. Using a fork push the bread inside to make sure it is wet. Place in oven and bake for 25 minutes or until they are nice and golden brown. You can serve them in the soufflé cup or let them rest at room temperature for at least 20 minutes, run a knife around the side to unmold and serve warm.

ROASTED BELL PEPPER COULIS

1 tablespoon extra virgin olive oil
1/2 cup onion
1 Large Jar Roasted bell peppers
1 cup vegetable or chicken stock
1 tablespoon garlic, chopped

In a saucepan, heat the olive oil, when hot adds the onion and cook until translucent. Add the garlic, and when fragrant add the peppers and their juice. Add stock and cook for 10 to 15 minutes. In a food processor or using your immersion blender process until very smooth. Strain with a Chinois or fine strainer and adjust seasoning with salt and pepper.