Peppered Goat Cheese 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.

PEPPERED GOAT CHEESE MASHED POTATOES



Peppered Goat Cheese Mashed Potatoes image

Provided by Sandra Lee

Time 20m

Yield 8 servings

Number Of Ingredients 7

2 (24-ounce) bags microwavable peeled and cut potatoes (recommended: Ore-Ida Steam n' Mash)
2 cups light cream
1/2 stick unsalted butter
6 sprigs fresh thyme
8 ounces peppered goat cheese, at room temperature
2 teaspoons salt
1 teaspoon fresh ground pepper

Steps:

  • Microwave the potatoes according to package directions.
  • While the potatoes are cooking, in a medium pot over medium heat, warm the cream with the butter, thyme, salt and pepper. Don't let it boil.
  • Put the potatoes into a large pot and mash with a potato masher. Strain half the cream mixture into the warm potatoes and add the cheese in chunks. Mix together, adding more cream to get a nice creamy consistency. Taste and adjust the seasoning with more salt, if necessary. Keep covered and serve warm.

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

BAKED TOMATOES, PEPPERS, AND GOAT CHEESE WITH CRISPED TOASTS



Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts image

A marriage between two of our favorite summer fruits, this savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it's the perfect summer lunch, midday snack, or party appetizer.

Provided by Maggie Ruggiero

Categories     Lost Recipes of Gourmet     Appetizer     Summer     Tomato     Hors D'Oeuvre     Hot Pepper     Goat Cheese     Quick & Easy     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 8 servings

Number Of Ingredients 7

3 Tbsp finely chopped shallot
2 garlic cloves, finely chopped
4 Tbsp extra virgin olive oil, divided
1 1/2 pints grape or cherry tomatoes, halved
1/3 cup chopped piquillo peppers
8 (1/4-inch thick) rounds soft mild goat cheese
Accompaniment: toasted baguette slices or crackers

Steps:

  • Preheat broiler.
  • Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.
  • Transfer mixture to a 1 1/2-2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3-5 minutes.

PEPPERED GOAT CHEESE



Peppered Goat Cheese image

Make and share this Peppered Goat Cheese recipe from Food.com.

Provided by DailyInspiration

Categories     Spreads

Time 10m

Yield 8 serving(s)

Number Of Ingredients 2

1 (10 ounce) package goat cheese
1 -2 teaspoon cracked black pepper (or your choice)

Steps:

  • Roll goat cheese in pepper to coat. Place cheese on a small serving plate. Serve cheese with French baguette slices or crackers.

Nutrition Facts : Calories 129.9, Fat 10.6, SaturatedFat 7.3, Cholesterol 28.1, Sodium 182.9, Carbohydrate 1.1, Fiber 0.1, Sugar 0.9, Protein 7.7

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.

BAREFOOT CONTESSA'S ROASTED PEPPER AND GOAT CHEESE SANDWICHES



Barefoot Contessa's Roasted Pepper and Goat Cheese Sandwiches image

I had seen Ina Garten prepare this sandwich on one of her Barefoot Contessa episodes. It looked to die for, and when I finally had time to try it, my suspicions were confirmed. It is so flavorful and just down right yummy. She also prepared a Fresh Pea soup to pair with it, I can't wait to try that, too.

Provided by Ms B.

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 large red bell peppers, may substitute yellow
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons capers, drained
1 large ciabatta, halved horizontally
1 (11 ounce) garlic and herb goat cheese, at room temperature
8 -10 large basil leaves
3 slices red onions, very thin
kosher salt
fresh ground black pepper

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
  • To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

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.

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