more cheese please. [goat cheese baked in red pepper]

August 2nd, 2010 by | comments

While my mom was in South Carolina, she decided to cook a Caribbean-themed dinner for some guests. She found a goat cheese and red pepper appetizer that is absolutely delicious. Once I dove into the dip, it was almost impossible to stop. From what my parents said, their guests couldn’t get enough of it either.

* Note: I doubled the recipe for the goat cheese filling.

Roasted red pepper cup recipe:

1 medium sized red bell pepper

1 tbsp. olive oil, as needed

Salt and pepper


Preheat oven to 350 degrees.

Cut red pepper in half to form a top and bottom. Remove and discard the seeds and trim the stem to allow the top half pepper cup to stand up. Rub the inside of the pepper cups with olive oil and season lightly with salt and pepper. Place on pie plate, cut side up, and bake for about 5 minutes. This process will soften the pepper. Allow the cups to cool upside down to allow the excess juice to drain out prior to filling with the goat cheese mixture.

Goat cheese filling recipe:

1 tbsp. olive oil

2 tbsp. garlic, fresh, minced

1/2 cup sweet onion, diced

4 oz. fresh Chevre goat cheese

1-2 vine-ripened roma tomatoes, diced

1 tbsp. fresh cilantro, chopped

1 tbsp. fresh parsley, chopped

1/4 tsp. Sriracha sauce

Salt and pepper, to taste

Red pepper cups, seeded


Heat olive oil in medium saute pan over medium heat, then add the garlic and onions and saute just until onions become translucent. Remove from heat and cool to room temperature.

Transfer the onion-garlic mixture to a mixing bowl and add the remaining ingredients. Mix with a rubber spatula to thoroughly blend. Adjust seasonings with salt and pepper to taste.

Fill roasted pepper cups with goat cheese mixture and bake for 10 minutes at 350 degrees. Remove from oven and serve with crostinis.

Parmesan crostini recipe:

Slice French baguette in 1-inch slices, diagonally. Brush each crostini with olive oil and sprinkle with salt, pepper and parmesan cheese on top.

Bake at 350 degrees for 12-15 minutes.

Recipe found here:

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