Goat Cheese Spread In Roasted Pepper Cups 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 SPREAD IN ROASTED PEPPER CUPS



Goat Cheese Spread in Roasted Pepper Cups image

I had a similar dish in a restaurant in Seattle, and when I returned home I just had to try my hand at making it. This is the fantastic result. I've taken it to work for parties and my boss once commented, "It's so good, it must be illegal."-Jenny Rodriquez, Pasco, Washington

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 8 servings.

Number Of Ingredients 18

4 medium sweet red peppers
3 tablespoons olive oil, divided
1 medium onion, finely chopped
4 garlic cloves, minced
1 package (8 ounces) cream cheese, softened
8 ounces fresh goat cheese, softened
1 cup grated Parmesan cheese
2 to 3 medium tomatoes, seeded and finely chopped
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh parsley
1/2 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
HERBED GARLIC TOASTS:
1/2 cup butter, softened
1 tablespoon minced fresh parsley
2 garlic cloves, minced
24 slices French bread baguette (1/4 inch thick)

Steps:

  • Remove tops and seeds from peppers; rub peppers with 1 tablespoon oil. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes. Remove from oven; turn peppers upside down in baking dish to drain., In a small skillet, saute onion in remaining oil until tender. Add garlic: cook 1 minute longer. Transfer to a large bowl. Stir in the cheeses, tomatoes, cilantro, parsley, pepper sauce, salt and pepper. Spoon into pepper cups; return to baking dish., Bake, uncovered, at 350° until heated through, 25-30 minutes., Meanwhile, in a small bowl, combine the butter, parsley and garlic; spread over baguette slices. Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve with cheese spread.

Nutrition Facts : Calories 445 calories, Fat 35g fat (19g saturated fat), Cholesterol 89mg cholesterol, Sodium 583mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.

ROASTED RED PEPPER AND GOAT CHEESE SPREAD



Roasted Red Pepper and Goat Cheese Spread image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 1/2 cups

Number Of Ingredients 6

1 16oz can roasted red peppers, drained
1lb goat cheese
1/4 cup Parmesan, grated
Pinch of sugar
1/4 cup parsley, chopped
Salt and pepper to taste

Steps:

  • Put peppers into work bowl of a process bowl and puree. Add all other ingredients and pulse until combined. Season with salt and fresh ground pepper to taste.

PESTO, OLIVE, AND ROASTED-PEPPER GOAT CHEESE TORTA



Pesto, Olive, and Roasted-Pepper Goat Cheese Torta image

Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

Categories     Cheese     Herb     Olive     Pepper     Appetizer     Cocktail Party     Quick & Easy     Goat Cheese     Summer     Gourmet     Oscars     Sugar Conscious     Vegetarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 hors d'oeuvre servings

Number Of Ingredients 8

1/4 cup prepared basil pesto
Vegetable oil for brushing pan
1/4 cup finely chopped rinsed drained bottled roasted red peppers
20 oz soft mild goat cheese, softened at room temperature (2 cups)
3 tablespoons bottled black olive paste or tapenade
Accompaniment: crackers or toasts
Special Equipment
a 2 1/4-cup loaf pan (5 3/4 by 3 1/2 by 2 1/4 inches)

Steps:

  • Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil.
  • Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.
  • Blot peppers well between paper towels to remove excess liquid.
  • Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.
  • Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.
  • Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste. Cover pan with another sheet of plastic wrap and chill at least 8 hours.
  • Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature 20 minutes before serving.

GOAT CHEESE, ROASTED PEPPER AND BASIL APPETIZERS



Goat Cheese, Roasted Pepper and Basil Appetizers image

This tasty and unusual appetizer can double as a sandwich if you'd like---I used mine as bruschetta. Found at about.com. (I also think you could broil this for a few minutes for a hot sandwich).

Provided by spatchcock

Categories     Lunch/Snacks

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

1 jar marinated goat cheese (I used plain old goat cheese from a local ethnic supermarket)
1 red bell pepper, roasted
1 yellow bell pepper, roasted
3 -4 tablespoons fresh basil chiffonade (not dried)
1 large baguette

Steps:

  • Slice baguette into 1 inch slices.
  • Spread a layer of goat cheese onto each slice.
  • Top with a strip or two of roasted pepper and a few strips of fresh basil.
  • If you prefer to serve this as an entree sandwich, just slice your baguette lengthwise, spread with goat cheese and top with roasted peppers and fresh basil.

Nutrition Facts : Calories 221, Fat 2.4, SaturatedFat 0.5, Sodium 461.5, Carbohydrate 42.5, Fiber 3, Sugar 1, Protein 7.2

ROASTED PEPPER AND GOAT CHEESE SANDWICH



Roasted Pepper and Goat Cheese Sandwich image

Travel sandwiches require good keeping properties. The ingredients have to hold up for hours at room temperature and can't be too moist, or the bread will become soggy and fall apart. In deference to fellow travelers, I choose fillings that taste great but aren't pungent. (Garlic aioli has a place in my life, but it's not within the confines of an airplane.)

Provided by Martha Rose Shulman

Categories     dinner, for one, lunch, quick, sandwiches, main course

Time 10m

Yield 1 serving

Number Of Ingredients 4

2 thick slices whole wheat country bread or 1 ciabatta roll, split
1 1/2 ounces goat cheese (about 1/3 cup), at room temperature
1/2 tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives
1/3 to 1/2 large grilled or roasted red pepper (see note)

Steps:

  • If using whole wheat bread, lightly toast it. This will prevent sandwich from becoming soggy. If using a roll with a hard crust, there is no need to toast.
  • In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.
  • Spread equal amounts of goat cheese on each slice of bread or on both halves of roll. Top the bottom half with roasted pepper and cover with other slice of bread or half of roll. Cut in half if using bread, or into quarters if using a ciabatta roll. Wrap each piece tightly in plastic if transporting. The sandwich keeps well for 2 days.

Nutrition Facts : @context http, Calories 819, UnsaturatedFat 3 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 1344 milligrams, Sugar 11 grams

HERBED GOAT CHEESE AND ROASTED PEPPER TOASTS



Herbed Goat Cheese and Roasted Pepper Toasts image

A more-than-one-bite hors d'oeuvre, these savory toasts make a satisfying snack to serve with drinks or to take on a picnic. They taste best at room temperature or just barely warm. Roasting the peppers can done a day ahead, as can marinating the goat cheese, making this treat very easy to put together.

Provided by David Tanis

Categories     finger foods, vegetables, appetizer

Time 20m

Yield 10 toasts

Number Of Ingredients 9

1 large red or yellow bell pepper
Kosher salt and black pepper
1 (8-ounce) log or 2 (4-ounce) logs soft goat cheese
1/4 cup extra-virgin olive oil
Fresh thyme sprigs
Fresh rosemary sprigs
Red-pepper flakes
1 day-old baguette or ciabatta loaf
1 garlic clove, peeled

Steps:

  • Roast the pepper: Place the bell pepper directly over the open flame of a gas burner, under the broiler or on a hot, glowing charcoal grill. Let the skin of the pepper blacken and blister, using tongs to turn the pepper frequently. When completely blackened, after 5 to 8 minutes, transfer to a plate to cool.
  • Using a paring knife, cut pepper in half lengthwise. Cut away seeds and stem and discard. Scrape away the skin and discard. Do not rinse. It's OK if a few bits of charred skin remain.
  • Cut pepper halves into long strips about 1-inch wide. Season lightly with salt. (The pepper can be prepared up to 24 hours ahead of serving.)
  • Marinate the goat cheese: Slice the goat cheese log into 10 pieces (each about 3/4-inch thick). Place pieces in a single layer on a plate and pour 1/4 cup oil over.
  • Strip leaves from a few thyme sprigs and a rosemary sprig, roughly chop and sprinkle over the cheese. Finish with a bit of freshly ground black pepper, and a small pinch of red-pepper flakes. Cover and set aside. (This can also be done up to 24 hours ahead.)
  • Set oven to 350 degrees. Cut the baguette on a diagonal into 10 slices, each about 1/4-inch thick. (If using ciabatta, cut into similar-size pieces.) Arrange on a baking sheet in a single layer, then place in oven for about 5 minutes, until bread is barely toasted.
  • Remove from oven and carefully give each toast a light swipe with the garlic clove. Lay a strip of roasted pepper across each toast to cover. Place a goat cheese round in the center of each toast. Spoon the remaining olive oil from the plate generously over each piece of cheese and any exposed toast.
  • To finish, return to the oven and bake, uncovered, until the bread is nicely browned and the cheese has gotten a bit of color, 8 to 10 minutes. Let toasts cool a bit, then arrange on a platter and serve. (They taste best at room temperature or just barely warm.) Toasts can be baked up to 1 hour ahead and popped in the oven to reheat slightly.

MINI CORNBREAD WITH ROASTED RED PEPPER GOAT CHEESE



Mini Cornbread With Roasted Red Pepper Goat Cheese image

Make and share this Mini Cornbread With Roasted Red Pepper Goat Cheese recipe from Food.com.

Provided by conniecooks

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

1/3 cup unsalted butter (melted and cooled)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 cup yellow cornmeal
2 eggs
3/4 cup buttermilk
1 cup fresh corn kernel (you can use frozen, thawed and dried in paper towel)
1 large red pepper, roasted, seeded and peeled
1 (3 ounce) package of creamy goat cheese, at room temperature
2 tablespoons chopped fresh chives

Steps:

  • Butter 4 mini loaf pans (3 1/2 x 6 inch).
  • Preheat oven to 350°F.
  • Stir flour, baking powder, baking soda, and salt together in a medium bowl. Stir in sugar and cornmeal.
  • In separate bowl mix together butter, eggs and buttermilk. Stir in corn kernels.
  • Mix wet ingredient with dry ingredients until just combined. Do not over mix.
  • Pour batter into prepared pans. Leave 1/2-inch of space at top.
  • Bake at 350° F for 20 minutes or until toothpick inserted in center comes out clean.
  • Cool at least 5 minutes.
  • Goat Cheese Spread:.
  • Puree roasted red pepper, in food processor.
  • Add goat cheese.
  • Transfer to bowl and garnish with chives.

Nutrition Facts : Calories 184.2, Fat 8.8, SaturatedFat 5.1, Cholesterol 55, Sodium 279.2, Carbohydrate 21.7, Fiber 1.6, Sugar 2.7, Protein 5.6

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