Goat Cheese Marinated Peppers Recipes

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GOAT CHEESE WITH MARINATED ROASTED PEPPERS



Goat Cheese with Marinated Roasted Peppers image

This went fast! Used banana peppers instead of Anaheims. Store did not stock those. Great appetizer! Serve with French bread slices. The pepper mixture can also be served on the side with goat cheese if desired.

Provided by poppy

Categories     Appetizers and Snacks     Cheese

Time 8h30m

Yield 6

Number Of Ingredients 7

3 Anaheim chile peppers
1 yellow bell pepper
1 red bell pepper
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 cloves garlic, pressed
10 ½ ounces goat cheese log

Steps:

  • Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
  • Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
  • Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
  • Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 6 g, Cholesterol 39.2 mg, Fat 21.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 11.2 g, Sodium 259.3 mg, Sugar 3.8 g

GOAT CHEESE STUFFED BABY PEPPERS



Goat Cheese Stuffed Baby Peppers image

Provided by Giada De Laurentiis

Categories     appetizer

Time 50m

Yield 20 pieces

Number Of Ingredients 8

10 baby bell peppers, halved lengthwise and seeds removed
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 ounces goat cheese, at room temperature
3 tablespoons mascarpone, at room temperature
1 teaspoon orange zest (from about 1 orange)
1/2 teaspoon lemon zest (from about 1 lemon)
2 tablespoons chopped chives

Steps:

  • Position an oven rack in the top third of the oven and preheat the broiler to high.
  • On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
  • In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.

MARINATED CHERRY PEPPERS STUFFED WITH HOMEMADE GOAT CHEESE SERVED WITH A PROSCIUTTO AND ARUGULA SALAD



Marinated Cherry Peppers Stuffed with Homemade Goat Cheese Served with a Prosciutto and Arugula Salad image

Provided by Emeril Lagasse

Time 8h20m

Yield 8 servings

Number Of Ingredients 16

1/4 cup red wine vinegar
1 teaspoon chopped garlic
1/2 cup chopped fresh herbs (rosemary, basil, thyme, marjoram, oregano, chives, etc.)
8 cups washed arugula leaves
1/2 cup thinly sliced red onions
8 very thin slices proscuitto
1/2 pound homemade goat cheese, recipe follows
Salt and white pepper
16 marinated cherry peppers (canned variety works best), drained, rinsed and dried
1 cup extra virgin olive oil
1 gallon goat's milk (unpasteurized)
1 quart buttermilk
3/4 teaspoon rennet liquid or 1 tablet rennet (available in health food stores)
Olive oil, for seasoning
Salt
Pepper

Steps:

  • Whisk marinade ingredients together in a non-reactive bowl and set aside.
  • With a sharp paring knife, remove stem and core of peppers and dry them well with paper towels.
  • In a small bowl, mix goat cheese with salt and pepper, to taste. Carefully fill each pepper with goat cheese and place in a shallow non-reactive casserole dish or bowl. Cover with marinade and refrigerate overnight before serving. (For an interesting twist, dip in beer batter and fry)
  • When ready to serve, remove cherry peppers from marinade and set aside. Using a spatula, transfer marinade to a large bowl, add Arugula and sliced onions and toss well to combine. Divide salad between 8 salad plates, top with a piece of proscuitto and garnish with stuffed peppers.
  • In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet. Heat over low heat to 180 degrees. Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate. Line a colander with several layers of cheesecloth and ladle curds into colander. Discard whey. Fold cheesecloth over top of curd and allow to drain overnight, refrigerated. Remove from cheesecloth and season to taste with olive oil, salt and pepper.

ROASTED MARINATED PEPPERS WITH GOAT CHEESE



Roasted Marinated Peppers with Goat Cheese image

Make and share this Roasted Marinated Peppers with Goat Cheese recipe from Food.com.

Provided by Julesong

Categories     Cheese

Time 3h45m

Yield 4 serving(s)

Number Of Ingredients 12

2 large red bell peppers
2 large yellow bell peppers
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juice of
1 clove garlic, thinly sliced
6 sprigs fresh thyme
salt
freshly ground pepper
12 black olives
1 large orange, peeled,sliced
2 ounces soft goat cheese

Steps:

  • Heat oven to 375 degrees F (190 degrees C).
  • Arrange peppers on a foil-lined baking sheet and bake until blackened and soft, 25-30 minutes, turning once or twice.
  • Transfer to a bowl, cover with plastic wrap and let stand 10 minutes (this helps steam the peppers in their skins, and makes skin removal easier).
  • Meanwhile, make the marinade: combine oil, vinegar, lemon juice, garlic, leaves from about half the thyme, salt and pepper in a large bowl.
  • While peppers are still hot, slip off the skin and scrape out seeds; remove stems.
  • Cut each pepper into quarters.
  • Add roasted peppers to the marinade and refrigerate for 2-3 hours.
  • To serve, arrange peppers on 4 plates, garnish with olives, oranges and remaining thyme, and crumble goat cheese over and season with additional freshly ground pepper.
  • Note: instead of all red wine vinegar, you can use 1 1/2 tablespoons red wine vinegar and 1 teaspoon balsamic, for even deeper and sweeter flavor. Chopped basil is also a delicious garnish.

Nutrition Facts : Calories 263.5, Fat 19.7, SaturatedFat 5, Cholesterol 11.2, Sodium 176.4, Carbohydrate 18.5, Fiber 4.1, Sugar 8.4, Protein 5.4

GOAT CHEESE MARINATED IN ROSEMARY, FENNEL, AND HOT RED PEPPER



Goat Cheese Marinated in Rosemary, Fennel, and Hot Red Pepper image

Categories     Cheese     Herb     Appetizer     Winter     Gourmet

Number Of Ingredients 6

a 1/2-pound log of mild goat cheese, such as Montrachet, cut crosswise into 4 pieces, or four 2-ounce crottins
1 tablespoon fennel seeds, crushed
1 teaspoon crushed dried hot red pepper flakes
6 to 8 rosemary sprigs
the zest of 1 lemon, removed with a vegetable peeler
1 to 1 1/2 cups olive oil

Steps:

  • In a 1-pint jar with a tight-fitting lid combine the cheese with the fennel seeds, the red pepper flakes, the rosemary, and the lemon zest, pour enough of the oil over the mixture to cover the cheese completely, and let the cheese marinate, covered, and chilled, for at least 1 week and up to 4 weeks. Let the mixture come to room temperature before serving.

MARINATED GOAT CHEESE WITH HERBS AND SPICES



Marinated Goat Cheese with Herbs and Spices image

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Provided by Alon Shaya

Categories     Bon Appétit     Appetizer     Goat Cheese     Cheese     Garlic     Coriander     Orange     Anise

Yield 6 servings

Number Of Ingredients 11

8 ounces fresh goat cheese
1 teaspoon allspice berries
1/2 teaspoon coriander seeds
3 garlic cloves, smashed
2 (3-inch) strips orange zest
2 fresh bay leaves
1 star anise pod
1/3 cup olive oil
1/4 teaspoon crushed red pepper flakes
1 baguette, sliced 1/2 inch thick on a diagonal
Flaky sea salt

Steps:

  • Gently break goat cheese into large pieces; arrange in a serving bowl. Let sit at room temperature while you infuse oil.
  • Crush allspice and coriander with the flat side of a chef's knife. Place in a small saucepan along with garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes. Cook over low, swirling pan occasionally, until garlic is golden, 15-20 minutes. Pour over goat cheese. Let sit until cool, about 30 minutes.
  • Preheat oven to 425°. Arrange bread in a single layer on a rimmed baking sheet and toast until golden brown around the edges, 5-8 minutes.
  • Sprinkle marinated goat cheese with flaky salt and serve with toast.
  • Do Ahead
  • Goat cheese can be marinated 3 hours ahead. Store lightly covered at room temperature.

MARINATED PEPPERS



Marinated Peppers image

Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.

Provided by Angela

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h15m

Yield 3

Number Of Ingredients 9

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 ½ cloves garlic, sliced
1 tablespoon balsamic vinegar
¼ cup extra virgin olive oil
½ teaspoon chopped fresh basil
½ teaspoon chopped fresh parsley
salt and pepper to taste

Steps:

  • Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
  • Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
  • Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 8 g, Fat 19 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 5.2 mg, Sugar 4.3 g

MARINATED GOAT CHEESE



Marinated Goat Cheese image

These are especially nice to have on hand for adding to salads and quick toasted open-faced sandwiches. Place a round on a piece of bread, pop it in a toaster oven and toast 3 to 4 minutes.

Provided by Martha Rose Shulman

Categories     easy, dips and spreads

Time 15m

Yield 4 or 5 rounds of marinated goat cheese

Number Of Ingredients 7

1 teaspoon mixed red, black and white peppercorns, lightly crushed
2 garlic cloves, peeled
2 bay leaves, broken into pieces
About 3 ounces goat cheese (in a log)
2 sprigs thyme
2 sprigs rosemary
Extra virgin olive oil as needed

Steps:

  • Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
  • Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams

MARINATED CHEESE WITH PEPPERS AND OLIVES



Marinated Cheese with Peppers and Olives image

Cheddar cheese, red peppers and pitted ripe olives make a tasty, rustic appetizer when marinated overnight and served with decorative toothpicks. -Polly Brunning, Thaxton, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 15 servings.

Number Of Ingredients 8

12 ounces cheddar cheese, cut into 3/4-inch cubes
2 medium sweet red peppers, cut into 3/4-inch pieces
2 cans (6 ounces each) pitted ripe olives, drained
1/4 cup canola oil
1 tablespoon white vinegar
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

  • In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.

Nutrition Facts : Calories 155 calories, Fat 14g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 339mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

MARINATED FRESH GOAT CHEESE



Marinated Fresh Goat Cheese image

Marinating fresh goat cheese gives it more flavor and also extends its life. Serve this cheese as an appetizer with bread or salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

Small fresh goat cheeses, approximately 2 ounces each
Extra-virgin olive oil
Pink peppercorns
Fresh thyme
Dried hot chile peppers, (optional)

Steps:

  • Place cheeses in a jar; add oil to cover. Add peppercorns, thyme, and dried chile peppers to taste. Cover jar tightly, and refrigerate for up to 2 weeks. Drain before serving.

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Top Asked Questions

What can I do with leftover marinated goat cheese?
Marinated Goat Cheese. It’s a great use for high-quality oil—the low heat won’t affect its flavor, and you can strain leftover oil to use to both cook and finish dishes. Aleppo pepper is slightly milder and fruitier than red pepper flakes, but an equal amount of red pepper flakes won’t overpower the cheese.
How do you make goat cheese with peppercorns?
Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil. Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese).
How to cook goat cheese and how to prepare it?
Recipe Preparation Gently break goat cheese into large pieces; arrange in a serving bowl. Let sit at room temperature while you infuse oil. Crush allspice and coriander with the flat side of a chef’s knife. Place in a small saucepan along with garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes. Preheat oven to 425°.
How do you cook marinated peppers in the oven?
Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices. Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched.

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