Tuscan Sunburst Appetizer (Print View)

Bright yellow peppers paired with lemony goat cheese and crunchy breadsticks for summer gatherings.

# What You’ll Need:

→ Vegetables

01 - 3 large yellow bell peppers, seeded and thinly sliced

→ 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 Italian breadsticks (grissini)

# Method:

01 - In a medium bowl, blend goat cheese, lemon zest, lemon juice, olive oil, chives, salt, and pepper until smooth and creamy.
02 - Place yellow bell pepper strips in a circular pattern on a large serving platter, creating sun rays and leaving the center empty.
03 - Spoon the lemon-infused goat cheese into the center of the arrangement, shaping it into a neat circle or dome.
04 - Place breadsticks radiating outward from the cheese center to resemble sun rays.
05 - Serve immediately, using breadsticks and bell pepper strips to scoop the cheese mixture.

# Expert Advice:

01 -
  • It looks impressive enough to make guests think you spent hours, but it takes barely twenty minutes.
  • The combination of creamy, tangy, and bright flavors feels sophisticated yet completely approachable.
02 -
  • If your goat cheese is too cold or lumpy, it won't mix smoothly; those ten minutes at room temperature are non-negotiable.
  • The lemon zest is what makes this sing, so don't under-zest or use pre-packaged zest—fresh makes all the difference.
03 -
  • A microplane makes lemon zest incomparably finer and more fragrant than a box grater—it's the difference between tasting lemon and tasting lemon perfume.
  • Room-temperature goat cheese is your secret weapon; cold cheese won't blend smoothly no matter how hard you stir.
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