These little mouthfuls of silky smooth red pepper and goats cheese are even more stunning when served with Kevin Mangeolles' fennel and Parmesan biscuits. Try this goats cheese recipe at your next party or occasion 

Rub the peppers with the oil and place in an oven at 180ºC/Gas mark 4 for 15 minutes. Once cooked, remove them from the oven and peel, deseed and liquidize
Strain through a sieve for 1 hour to drain off the excess water
Season with salt and vinegar put into a squeezey bottle. Pipe dots on to spoons
Cut the goats cheese into small cubes and place next to the purée. Serve
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  • 3 whole bell peppers
  • 50g of goat's cheese
  • 75ml of vegetable oil
  • 1 tsp of Red Wine Vinegar
  • salt


  1. Muslin cloth
  2. Liquidiser
  3. Squeezy bottle

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Goats cheese is paired deliciously with red pepper purée in this canapé recipe. This is a stylish goats cheese recipe with liquidized red pepper.