We made two of these for our first Sunday Supper. Susan found the lovely white ceramic bakers, which come with roasted red pepper seasoning packets, at Boise Co-op.
Roasted Red Pepper Baked Goat Cheese
5 oz. soft unripened goat’s milk cheese
½ pkg. Gourmet Du Village roasted red pepper seasoning
1 TBL red pepper flakes
1 TBL pine nuts
¼ cup coarsely chopped grape tomatoes
1 TBL chopped shallot
6 pitted Kalamata olives, chopped
½ tsp olive oil
Blend the cheese and seasoning. Add the nuts, mix well. Gather into a ball, using a piece of plastic wrap, shape the mixture into a log of about 4” long. Pour the red pepper flakes onto a plate. Roll the cheese log into the red pepper flakes, coat well. In a small bowl, mix the tomatoes, olives, shallot and olive oil, then spread in the baker. Place the cheese log on top, cover and bake in a preheated oven 350 F for 10-15 minutes. Serve with sliced baguette, mini pita breads, or crackers and raw veggies. Enjoy!