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Elegant roasted pepper and cheese stack appetizer on a white cake stand, layered with roasted red peppers, goat cheese, cream cheese, lemon zest, and fresh chives.

Roasted Pepper and Cheese Stack

This roasted pepper and cheese stack layers smoky roasted red peppers with a creamy blend of goat cheese, cream cheese, lemon zest, and fresh chives. Simple, elegant, and perfect with crackers or crusty bread.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 as an appetizer
Course: Appetizer, lunch, Snack
Cuisine: American, French, Mediterranean
Ingredients Method Video

Ingredients
  

  • 2 red bell peppers halved and seeds removed
  • 1 tsp lemon zest divided
  • 4 oz plain goat cheese
  • 4 oz cream cheese
  • 1 tbsp chives finely chopped
  • 1 tsp extra virgin olive oil
  • Juice of ½ lemon about 1 tsp
  • Salt and pepper to taste
  • More chopped chives for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Place peppers skin-side up on a baking sheet and roast for 20 minutes, until skins are charred and softened.
  2. Transfer peppers to a bowl, cover, and let steam 10 minutes. Peel off skins and dice.
  3. Toss peppers with ½ tsp lemon zest, salt, and pepper.
  4. In another bowl, combine goat cheese, cream cheese, remaining zest, chives, olive oil, lemon juice, salt, and pepper. Mix until smooth.
  5. On a serving plate, use a 5-inch mold to layer: cheese mixture, peppers, cheese mixture, peppers.
  6. Lift mold, garnish with chives, and serve with rustic crackers or crusty bread.

Video

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