Warm Chèvre with Red Bell Pepper Sauce

This beautiful first course may be prepared early in the day and cooked just before serving!
By / Photography By Francine Spiering | June 04, 2015


Oven temp: 450 °

Roast, peel and seed bell peppers. In a food processor, puree the peppers, garlic salt and pepper until smooth. Transfer the mixture to a small saucepan, cover and heat gently.

Cut the goat cheese log into rounds approximately 1inch thick and flatten slightly between sheets of wax paper or plastic wrap. Combine breadcrumbs, parsley and Parmesan. Dip the cheese rounds in the eggs, letting the excess drop off. Then coat them in the crumb mixture and place on a baking sheet. Bake in the middle of a preheated oven for 5 minutes or until they are pale gold. Divide the red pepper sauce among 4 small plates and put the cheese rounds on top. Garnish with a fresh basil leaf or parsley. Serve warm.


  • 3 small red bell peppers
  • 10 small garlic cloves
  • Salt and pepper to taste
  • 10 ounces of a goat cheese log (such as Montrachet)
  • 3/4 cup of dry breadcrumbs (plain)
  • 1 tablespoon minced parsley
  • 1/3 cup freshly grated Parmesan
  • 2 large eggs, beaten lightly
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