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
How to Make It
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.
*Find in the olive bar at well-stocked grocery stores.