Goat Cheese With Bell Pepper Dressing Recipes

GOAT CHEESE WITH MARINATED ROASTED PEPPERS

Goat Cheese with Marinated Roasted Peppers image

This went fast! Used banana peppers instead of Anaheims. Store did not stock those. Great appetizer! Serve with French bread slices. The pepper mixture can also be served on the side with goat cheese if desired.

Provided by poppy

Categories Appetizers and Snacks Cheese

Time 8h30m

Yield 6

Number Of Ingredients 7

Ingredients

3 Anaheim chile peppers
1 yellow bell pepper
1 red bell pepper
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 cloves garlic, pressed
10 ½ ounces goat cheese log

Steps:

Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 6 g, Cholesterol 39.2 mg, Fat 21.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 11.2 g, Sodium 259.3 mg, Sugar 3.8 g

GRILLED BELL PEPPERS WITH GOAT CHEESE

Grilled Bell Peppers with Goat Cheese image

A simple and delicious side dish, perfect for summer.

Provided by PolkaDot

Categories Appetizers and Snacks Cheese

Time 30m

Yield 6

Number Of Ingredients 5

Ingredients

2 green bell peppers
1 clove garlic, minced
2 tablespoons olive oil
½ cup goat cheese
1 tablespoon lemon pepper seasoning

Steps:

Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the goat cheese and lemon pepper seasoning together in a small bowl; set aside.
Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 2.5 g, Cholesterol 9.2 mg, Fat 8.1 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 292.3 mg, Sugar 1.3 g

RED BELL PEPPER, SPINACH, AND GOAT CHEESE SALAD WITH OREGANO DRESSING

Red Bell Pepper, Spinach, and Goat Cheese Salad with Oregano Dressing image

Categories Salad Cheese Leafy Green Pepper No-Cook Fourth of July Picnic Low Carb High Fiber Low Sodium Goat Cheese Celery Spinach Bell Pepper Summer Healthy Oregano Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
4 cups (packed) baby spinach leaves, coarsely chopped (about 4 ounces)
1 1/2 large red bell peppers, diced
1 1/2 cups diced celery (about 3 stalks)
3/4 cup crumbled soft fresh goat cheese
1/3 cup chopped red onion

Steps:

Whisk oil, lemon juice, and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat. Divide salad among 4 plates and serve.

GOAT CHEESE WITH BELL PEPPER DRESSING

Goat Cheese with Bell Pepper Dressing image

Categories Condiment/Spread Herb Pepper Appetizer Sauté Vegetarian Quick & Easy Goat Cheese Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 14

Ingredients

4 tablespoons olive oil
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
4 large garlic cloves, thinly sliced
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon ground pepper
1/4 teaspoon dried thyme
1 bay leaf
8 ounces chilled goat cheese (such as Montrachet), cut into 8 slices
2 tablespoons toasted pine nuts
Baguette slices, toasted

Steps:

Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add all bell peppers and sauté until tender, about 5 minutes. Reduce heat to medium-low. Add garlic, rosemary, coriander, fennel, pepper, thyme, bay leaf and remaining 3 tablespoons olive oil. Simmer mixture 5 minutes to blend flavors. Remove from heat. Season to taste with salt. Cool to room temperature.
Arrange goat cheese on platter. Spoon dressing over. Let stand at room temperature 1 hour. Sprinkle with pine nuts and serve with baguette slices.

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