large red bell pepper, chopped
cloves garlic, finely chopped
kosher salt and black pepper
white wine vinegar
chopped fresh flat-leaf parsley
fresh goat cheese (about 4 ounces), at room temperature
thick-cut potato chips (from a 5-ounce bag)
- Heat the oil in a large skillet over medium heat. Add the bell pepper, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the vinegar and cook for 1 minute. Stir in the radicchio and parsley.
- Gently spread the goat cheese on the potato chips and top with the pepper mixture.