• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Redhead Baker logo
  • Home
  • Recipes
  • About Me
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About Me
  • Contact
  • ×

    Home » Recipes » Appetizers

    Goat Cheese with Bell Pepper Spread #PepperParty

    Published: Oct 7, 2013 · Modified: Jan 11, 2015 by Coleen · This post may contain affiliate links.

    Goat Cheese with Bell Pepper Spread #Appetizer #PepperParty

    It's Day 2 of the Pepper Party, sponsored by Divemex! I loved looking at all of Monday's pepper posts, and I hope you did, too! What was your favorite? I can't wait to try the Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen!

    #PepperParty Prizes

    The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere.  But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.

    In addition to more bell pepper recipes, we also have a new giveaway prize: a Wusthof Classic 8” Chef’s Knife, valued at $190. A good chef's knife is essential in the kitchen, as it can do 90% of all the chopping, slicing and dicing you need to do. Scroll down to the bottom of the post to the Rafflecopter widget to enter to win!

    #PepperParty Prize Wusthof Chef's Knife

    My recipe today is an appetizer, and a really easy one to make. As written, it servers 4 to 6 people, but it's very easy to double or triple to serve more.

    And let me tell you, thanks to all the herbs and spices, this smells amazing while cooking! Definitely allow the mixture to cool to room temperature as directed — this allows the flavors all the herbs and spices to steep into the oil.

    The softness of the sauteed peppers contrasts with the crunchiness of the baguette toasts. The original recipe calls for toasted pine nuts, which I omitted, but I think they would have added more crunch and more flavor, so I encourage you to include them.

    Before I get to the recipe, don't forget to check out all of the other Pepper Party posts!

    • Stuffed Bell Peppers with Chicken and Cheddar by Cook the Story
    • Roasted Red Pepper Hummus by What Jew Wanna Eat
    • Curried Cashew Pepper Patties {gluten free} by Chocolate & Carrots
    • Roasted Red Pepper and Onion Dip by Juanita’s Cocina
    • Sweet Pepper-Masa Cake by Culinary Adventures with Camilla
    • Breakfast Casserole by Mother Thyme
    • Onions and Peppers Naan Pizzas by poet in the pantry
    • Steak Fajitas with Drunken Peppers by Cravings of a Lunatic
    • Chile-Red Pepper & Ginger Soy Beef Lettuce Cups by White Lights on Wednesday
    • Moroccan Style Stuffed Peppers by Frugal Antics of a Harried Homemaker
    • Souffleed Green Peppers by Jane’s Adventures in Dinner
    • Cheesy Polenta Stuffed Peppers by Cooking In Stilettos
    • Homemade Sofrito by Food Snob 2.0
    • Roasted Red Pepper Cheesy Corn Cakes from It’s Yummi!
    • Spinach, Pepper, Mushroom and Tomato Frittata by Take A Bite Out of Boca
    • Roasted Red Pepper Bisque by Quarter Life (Crisis) Cuisine
    • Mini Asian Vegetable Pizzas by Mom’s Test Kitchen
    • Blue Cheese Pepper Poppers by {i love} my disorganized life
    • Sweet and Sour Chicken and Bell Peppers by Daily Dish Recipes

    Goat Cheese with Bell Pepper Spread #Appetizer #PepperParty

    Goat Cheese with Bell Pepper Spread

    Adapted from What's Cooking America

    Ingredients

    • 4 tablespoon extra-virgin olive oil, divided
    • ¼ cup red bell pepper, diced (about a quarter of a medium pepper)
    • ¼ cup yellow bell pepper, diced (about a quarter of a medium pepper)
    • ¼ cup orange bell pepper, diced (about a quarter of a medium pepper)
    • 2 large garlic cloves, peeled
    • 2 teaspoon chopped fresh rosemary
    • ½ teaspoon coriander seeds
    • ¼ teaspoon fennel seeds
    • ¼ teaspoon coarsely-ground pepper
    • ¾ teaspoon fresh thyme leaves
    • 1 bay leaf
    • Coarse salt to taste
    • 8 ounces chilled goat cheese, cut into 8 slices
    • Baguette bread slices, toasted

    Directions

    1. In a medium skillet, heat 1 tablespoon of the oil over medium heat. Add the diced bell peppers and sauté for 5 minutes or until softened.
    2. While the peppers are cooking, place the coriander and fennel seeds in a small plastic resealable bag. Seal, and place on a cutting board. Use a heavy skillet or book to smash the bag three or four times to crush the seeds.
    3. Reduce the heat under the skillet to medium-low. Use a microplane to grate the garlic into the skillet, then add the rosemary, coriander, fennel, pepper, thyme, bay leaf, and remaining 3 tablespoons olive oil. Stir, and simmer the mixture for 5 minutes, to blend the flavors. Remove from heat.
    4. Season to taste with coarse salt. Let cool to room temperature.
    5. Remove the bay leaf and discard.
    6. Arrange goat cheese on platter; spoon prepared dressing over the top of them. Serve with baguette slices.

    Number of servings (yield): 4

    a Rafflecopter giveaway

    More recipes you may enjoy

    • Fig and Goat Cheese Crostini + a Giveaway
    • Roasted Fig, Prosciutto, and Goat Cheese Salad
    • Caprese Couscous Salad
    • Recipe Swap: Buffalo Chicken Bites

    Reader Interactions

    Comments

    1. Shaina says

      October 07, 2013 at 8:27 am

      Goat cheese and peppers are delicious together...great combination!

      Reply
    2. Eva @ Eva Bakes says

      October 07, 2013 at 10:09 am

      I love stuffed bell peppers!

      Reply
    3. Jen @JuanitasCocina says

      October 07, 2013 at 9:48 pm

      I could put this on anything...but the goat cheese takes it over the top! <3

      Reply
    4. Amy @ What Jew Wanna Eat says

      October 07, 2013 at 10:34 pm

      What a fun idea! Goat cheese makes any recipe over the top for me!

      Reply
    5. Kelly says

      October 08, 2013 at 11:22 am

      Goat cheese and red peppers...my new favorite!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Popular Posts

    Lemoncello Tiramisu

    A short rib on the bone over mashed potatoes with gravy.

    Instant Pot Red Wine Short Ribs

    Chocolate espresso cookies are rich and fudgy. Espresso powder enriches the flavor of the chocolate and adds coffee flavor, too. #Choctoberfest

    Chocolate Espresso Cookies #Choctoberfest

    Peach butter is smoother and less sweet than peach preserves, resulting in a purer peach flavor. Canning peach butter preserves the flavor all year long. #SundaySupper

    Peach Butter

    Key lime pie parfaits — all the flavor of the pie without the work! This no-bake layered dessert is quick and easy to make. #BrunchWeek TheRedheadBaker.com

    Key Lime Pie Parfaits

    Creme Anglaise

    Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com

    Irish Oatmeal Bread

    Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

    Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Contact

    • Email me
    • Media Kit
    • FAQ coming soon!

    About

    • Privacy Policy
    • Copyright Policy
    • Accessability Policy

    Footer

    Newsletter

    • Sign up for newsletters and updates through email

    Footer

    About

    • Privacy Policy
    • Copyright Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit
    • FAQ coming soon!

    As an Amazon Associate I earn a small percentage from qualifying purchases.

    Protected By Pixsy

    The Redhead Baker is a registered trademark.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme

    • 249
    304 shares