Photo: Lisa Romerein; Styling: Dani Fisher Photo by: Photo: Lisa Romerein; Styling: Dani Fisher

Goat Cheese with Peppers and Almonds

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.

Sunset DECEMBER 2011

  • Yield: Serves 10
  • Total: 10 Minutes


  • 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


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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 76%
  • Protein: 5.3g
  • Fat: 12g
  • Saturated fat: 5.4g
  • Carbohydrate: 3g
  • Fiber: 0.5g
  • Sodium: 151mg
  • Cholesterol: 18mg

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Goat Cheese with Peppers and Almonds Recipe