Tuscan Sunburst with Goat Cheese (Printable Version)

Bright yellow peppers paired with lemony goat cheese and breadsticks for a fresh, elegant appetizer.

# Needed Ingredients:

→ Vegetables

01 - 3 large yellow bell peppers, seeded and sliced into thin strips

→ Cheese Mixture

02 - 7 oz fresh goat cheese, softened
03 - 1 tablespoon lemon zest (from 1–2 lemons)
04 - 1 tablespoon fresh lemon juice
05 - 1 tablespoon extra virgin olive oil
06 - 1 tablespoon fresh chives, finely chopped
07 - Salt and freshly ground black pepper, to taste

→ Bread

08 - 12 grissini (Italian breadsticks)

# Steps:

01 - In a medium bowl, combine goat cheese, lemon zest, lemon juice, olive oil, chives, salt, and pepper; mix until smooth and creamy.
02 - On a large serving platter, arrange yellow bell pepper strips in a circular pattern to represent sun rays, leaving the center empty.
03 - Spoon the lemon-infused goat cheese into the center of the platter, shaping it into a neat circle or dome.
04 - Position breadsticks radiating outward from the cheese center, mimicking sun rays.
05 - Serve immediately, encouraging guests to use breadsticks and bell pepper strips to scoop the cheese.

# Expert Advice:

01 -
  • It looks impressive enough to impress guests, yet takes barely twenty minutes from start to plate.
  • The brightness of lemon-touched goat cheese against sweet peppers is genuinely addictive.
  • Every element can be prepped ahead, leaving you free to actually enjoy your company.
02 -
  • The cheese mixture must be creamy but hold its shape; if it's too soft, chill it for ten minutes before plating so your beautiful dome doesn't collapse.
  • Bell peppers release water as they sit, so prepare them last and serve soon after arranging, or pat them dry with paper towels beforehand.
03 -
  • Zest your lemons before cutting them in half—whole lemons give you more surface area for the microplane to work with, and the zest comes away fluffier and more fragrant.
  • If your goat cheese is cold straight from the fridge, let it sit at room temperature for fifteen minutes; warm cheese blends into silk while cold cheese stays lumpy and stubborn.
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