An easy, flavorful goat cheese appetizer with dried tomatoes and roasted peppers — ready in minutes and perfect for spreading on toasted bread or crackers.
This goat cheese appetizer has been a favorite of mine for years. It’s simple, delicious, and makes excellent use of preserved garden produce like dried tomatoes stored in olive oil and roasted red peppers canned in wine. Using homegrown ingredients and homemade preserves to make fresh, real food — that’s what preserving is all about.
Appetizer or Lunch?
I make this often as an appetizer for gatherings — it’s a regular on game-day and New Year’s Day snack spreads — but it also makes a quick, satisfying lunch. The combination of protein from the goat cheese, vegetables, and a carbohydrate like toast or crackers makes a balanced, flavorful meal.
It keeps well, too: make it on Monday and enjoy it for three to four days during the week if you don’t have to share.
5-Minute Goat Cheese Appetizer
A few quality ingredients = amazing flavor.
- goat cheese
- dried tomatoes, preferably packed in olive oil
- roasted red sweet peppers (or roast a fresh pepper)
- garlic
- balsamic vinegar
- fresh herbs for garnish — basil, parsley, chives (optional)
If you don’t have homemade dried tomatoes in oil, store-bought jars from grocery stores or retailers like Trader Joe’s and Costco work well and are convenient to keep on hand for recipes like this.
I love using home-canned roasted peppers when I have them, but you can also buy canned roasted peppers or quickly roast a fresh sweet red bell pepper yourself. Roasting adds only a few minutes of hands-on time if you choose to do it fresh.
How to Roast Red Bell Peppers
- Cut a sweet red bell pepper in half, remove the stem and seeds. Thicker-walled sweet peppers work best.
- Place the halves cut-side down on a foil-lined baking sheet and set your oven broiler to high.
- Broil close to the element until the skins are blackened and blistered, about 10–15 minutes depending on your broiler.
- Transfer the hot pepper halves to a sealed bowl or a thick plastic bag to steam for 10–15 minutes.
- Peel off the skins and chop the peppers for use in recipes.
Roasting works equally well with orange and yellow sweet peppers.
When your tomatoes and peppers are ready, mix the chopped dried tomatoes and roasted peppers with a little olive oil (use the oil from the tomatoes if they’re packed in oil), minced garlic, and a splash of balsamic vinegar. Taste and adjust seasonings as needed.
Spoon the tomato-and-pepper mixture over a log of goat cheese and sprinkle with chopped fresh herbs if you like — basil or parsley pairs especially well. Serve with toasted artisan bread, sliced sourdough, crackers, or even celery sticks for a lighter option. The crunchy contrast from toasted bread is one of my favorite parts.
Try it with sourdough or an easy artisan bread, or simply spread into celery for a low-carb snack. It’s fast, flexible, and delicious.
To make ahead: For the freshest presentation, prepare the topping separately and store it covered for up to a day. Spoon the topping over the goat cheese just before serving.
To store: You can keep the goat cheese with the topping refrigerated for up to a week and eat from it for lunches — it will be fine, although the presentation won’t be as tidy over time.
5-Minute Goat Cheese Appetizer with Roasted Peppers and Dried Tomatoes
Equipment
- Knife and cutting board
- Small bowl and spoon
- Plate for serving
Ingredients
- 4 ounces goat cheese log — plain, herb, or cracked pepper
- 1/2 cup chopped dried tomatoes, preferably in olive oil
- 1/4 cup chopped roasted red sweet peppers
- 1 clove garlic, minced
- 2 tablespoons olive oil (use the oil from the tomatoes if available)
- 1/4 teaspoon balsamic vinegar, or to taste
- Salt and pepper to taste (optional)
- Chopped herbs for garnish: basil, parsley, oregano, chives (optional)
Instructions
- Place the goat cheese log on a small serving plate that can catch any topping overflow.
- In a small bowl, combine the chopped dried tomatoes, chopped roasted peppers, minced garlic, olive oil, and balsamic vinegar. Season to taste with salt and pepper or a splash more balsamic if desired.
- Spoon the tomato-and-pepper mixture over the goat cheese and top with chopped herbs if using.
- Serve with toasted artisan bread, sourdough slices, or crackers.
Notes
*If your dried tomatoes aren’t packed in oil, reconstitute them by soaking in boiling water for 10 minutes or until softened, then drain before using.
**If roasting your own peppers, use about half of a large pepper or a whole small pepper.
***I often skip extra salt because many goat cheeses are already seasoned.
To Make Ahead: Prepare the topping separately and store it covered for up to a day. Spoon it over the goat cheese when ready to serve.
To Store: The goat cheese with topping will keep in the refrigerator for up to a week, though it may lose some visual appeal over time.
Nutrition
| Calories: 84kcal
| Carbohydrates: 2g
| Protein: 3g
| Fat: 7g
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