Spring's Bounty: Peppered Goat Cheese

Peppered Goat Cheese The first hints of spring are popping up everywhere!  The warm yellow forsythia and daffodil, the revved lawnmowers, the non-cyber tweeting, and Keith, my mailman who delivers my March magazines! Page upon page of yummy images and ideas that remind me it is time to refresh my routine!  And this year I am making a promise to myself to be bold and bright--just like our new spring patterns.  Playful, eye catching and so very fresh!

My re-fresh-ification begins in the kitchen.  I am combing through my recipes to try and capture spring’s bounty on my table... starting with goat cheese.  Did you catch Kathleen Whaley’s visit to the home of Tasia Malakasis,  artisan goat cheese maker and owner of Belle Ch`evre in the March issue of Southern Lady?   I wanted to step into those pages and taste her delicious treats.  And, it reminded me of one of my favorite appetizers that I need to dust off and put a new spin on!

Balsamic Roasted Peppers with Peppered Goat Cheese

Wash and dry and bake at 500 deg on a foil-lined tray for 20 minutes or until blistered

  • 1 red pepper
  • 1 orange pepper
  • Place peppers in a zip-top plastic bag; seal and let stand for 10 minutes.  Peel peppers; cut into strips and combine with
  • ½ C olive oil
  • ¼ C balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Peppered Goat Cheese:

  • 1 (3 oz) serving of goat cheese rolled in 1 to 2 teaspoons of freshly cracked pepper.

Serve it up on a festive platter with baguette slices or artisan crackers.  Maybe with a glass or two of a nice dry white wine (or a can of beer, who are we kidding--it's all good!)  Colorful, delicious and easy with a capital "E"!