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Goat Cheese with Peppers and Almonds

Photo: Lisa Romerein; Styling: Dani Fisher
Total time 10 mins
Yield Serves 10
The balance of sweet, spicy, and salty flavors makes this an excellent appetizer to pair with a variety of wines. Tangy-sweet little red Peppadew peppers are key to the flavor combo.


  • 8 ounces log fresh goat cheese (chevre)
  • 5 Peppadew peppers*, cut in half and thinly sliced
  • 20 Marcona almonds
  • 1 tablespoon fresh oregano leaves
  • 3 tablespoons extra-virgin olive oil, for drizzling
  • Crackers

Nutrition Information

  • calories 140
  • caloriesfromfat 76 %
  • protein 5.3 g
  • fat 12 g
  • satfat 5.4 g
  • carbohydrate 3 g
  • fiber 0.5 g
  • sodium 151 mg
  • cholesterol 18 mg

How to Make It

  1. Slice cheese into rounds about 1/2 in. thick, dipping the knife into hot water between slices and wiping it clean. Arrange slices on a plate and sprinkle with peppers, almonds, and oregano leaves. Drizzle with olive oil and serve with crackers.

  2. *Find in the olive bar at well-stocked grocery stores.

  3. Note: Nutritional analysis is per serving.