I honestly can’t believe I haven’t posted this goat cheese appetizer recipe before now. It’s so simple and delicious – plus it uses garden produce that I’ve preserved: dried tomatoes in olive oil and roasted red peppers in wine, which makes it that much more awesome!
This seriously is my go-to appetizer. Sometimes, though, I’ll even make it just to eat for lunches during the week.
Yeah, and keep it all to myself.
I think this ingredient photo pretty much sums up why I like this so much: just a few, quality ingredients = amazing flavor. Not pictured is balsamic vinegar. Only a splash is needed, but it’s a really nice addition.
Of course, you don’t have to use Canned Roasted Peppers in Wine – just roast a fresh red pepper, skin it, and chop it up. And you can purchase dried tomatoes in oil from stores like Costco and Trader Joe’s at good prices.
When I have fresh herbs, I like to chop some for the top, but it’s optional. The flavor of this chopped basil, though, was a great addition!
Oh, and that toast? That’s made from a loaf of Easy Sourdough Artisan Bread and the crunchy contrast to the goat cheese is one of the things that makes this so good!
Goat Cheese Appetizer with Roasted Peppers and Dried Tomatoes
- 4-oz. log of goat cheese (plain, herb, or cracked pepper all work well)
- 1/2 c. chopped dried tomatoes
- 1/4 c. chopped roasted red sweet peppers (= 1/2 of a large bell pepper)
- 1 clove garlic, minced
- 2 Tb. olive oil from the dried tomatoes (or regular olive oil)
- splash of balsamic vinegar
- optional: chopped herbs for garnish (basil, parsley, oregano)
- Place the log of goat cheese on a small serving plate.
- In a small bowl, combine the tomatoes, peppers, garlic, oil, and splash of vinegar. Season to taste with salt, if desired (I usually don’t, as the goat cheese has salt).
- Pour the tomato-pepper mixture over the cheese and top with chopped herbs, if desired.
- Serve with toasted artisan bread or crackers.
Serves 6-10 as an appetizer
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cathy @ Noble Pig says
Wow, this sounds jam-packed with flavor, how amazing!!!
Anonymous says
I wish i could say how nice, and i know many out there love their goat cheese……it is the smell that prevents me from indulging.
However, the recipe you give i have made using some nice cream cheese….i mention this for those with my problem….The olive oil preserved dried tomatoes; i just freeze mine, and they thaw quickly. If i need them soaking in evoo…i just add to them the day prior and all is well without having the thoughts race through my mind of poss danger. Meanwhile, thank you Jami…CN
Athena at Minerva's Garden says
This looks fantastic, Jami–I will definitely try this!
Mary W says
I love ideas of what to do with preserved food. I just started canning last year and somethings were fun to make, turned out well but have languished because my go-to recipes don’t just use them.
Jami @ An Oregon Cottage says
Me, too, Mary! I plan on posting more recipes that use some of our favorite preserved foods in the future. 🙂
Diana says
Hmm — I think I can use that idea for my never ending supply of fresh figs! I have a left over melange of chopped sautéed fresh figs, mixed with caramelized onions, and some chopped salami — dumping it on some goat cheese and serving with some sturdy bread would be just the ticket. Thank you for the “spark” on how to use what I got!
Shelly says
Most of my family is allergic to cow’s milk so this looks like a great dish that would work for our family. I dry my own tomatoes out of our garden but I have only stored them in vacuum sealed bags. I will have to try storing some of my dried tomatoes in oil.
[email protected] says
My husband is obsessed with goat cheese, he would absolutely go crazy for this!
Sakura says
Thanks for the link to your roasted Red Pepper recipe. I have a basket full of peppers waiting to be made into something wonderful!
Mindy says
YUM!!!