Roasted Red Pepper Baked Goat Cheese

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

From Gourmet Du Village’s Chevre Cheese Baker

Chevre Cheese Baker from Gourmet Du Village

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!


One thought on “Roasted Red Pepper Baked Goat Cheese

  1. Pingback: Delightful Farmer’s Market Sunday Supper « Saturday Long Runs

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