When it comes to baking, cooking, and entertaining, I have lived rather comfortably in the 'making semi-complicated, slightly ambitious and easy, almost effortless recipe' worlds for awhile now. Sometimes I stay at one end of the continuum for awhile before either slowly or suddenly shifting to the other. Lately though, it seems I have been spending a surprising (for me) amount of time making simpler, easier recipes. And, for the foreseeable future (at least for the next few weeks) it looks like I will have comfortably settled in to this low-effort, high reward space. Which has got me thinking that this might the best kind of cooking, baking, entertaining niche to be in. But yes, there is a catch (isn't there always?). My concept of an uncomplicated, straightforward, no sweat recipe might not be the same as everyone's else. So rather than go on endlessly on what those concepts mean to me, I think sharing examples of my idea of 'easy' recipes would work better. The Pickled Red Onions-Version 2, the Boursin Cheese Beef Wellington Bites, the Mississippi Pot Roast, and now these insanely delicious Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines all fall into what I would consider almost effortless, destined to impress, having a high wow factor recipes. Hopefully we are on the same wavelength!
As the days get longer and the temperatures get warmer, I much prefer a meal of noshing on little bites rather than sitting down to a full blown meal. Already I am anticipating these Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines will be making highly regular appearances around here in the weeks ahead. They might even find their way on to the short list of 'house appetizers'!
For those of you who regularly follow me, you know this isn't the first recipe featuring either grilled or roasted mini or regular sized sweet peppers. There are recipes for Roasted Mini Sweet Peppers, Burrata, and Italian Meats Crostini, Roasted Red Pepper and Goat Cheese Crostini, Roasted Pepper Salad, Goat Cheese and Grilled Bread, Sheet Pan Bratwurst, Sweet Peppers, and Onions, and Grilled Baby Sweet Peppers with White Balsamic Vinaigrette and Burrata. Guess you might say I am quite smitten with sweet peppers.
When it comes to mini-sweet peppers, I prefer to roast them rather than grill them as I love how their texture and flavor changes when cooked at a relatively high temperature. Generously drizzled with extra-virgin olive oil, and lightly sprinkled with flaky sea salt, the mini sweet peppers get a nice char on them, become lusciously sweeter, and incredibly tender after 40-50 minutes in a preheated 400 degree (F) oven. And other than the stem, the entire sweet pepper is edible.
Goat cheese and grilled/roasted red peppers are a match made in heaven. The tanginess of the goat cheese and the sweetness of the peppers is a craveworthy flavor combination. But instead of serving the roasted peppers with some crumbled goat cheese, the whipped goat cheese spread takes this appetizer to a completely new level. Made with only four ingredients (goat cheese, cream cheese, extra-virgin olive oil, and flaky sea salt), it whips up to a swoonworthy level of creaminess in a matter of minutes. The best part is that can be made early in the day (or the day ahead). You just need to take it out about 45-60 minutes prior to serving to give it some time to return to an easily spreadable consistency.
Cutting a baguette into generous 1/4" thick slices on the diagonal (versus cutting it into rounds) not only creates a better surface to spread the whipped goat cheese and lay on a roasted mini sweet pepper, it becomes worthy of being called a tartine. Some of you might be wondering 'what exactly is a tartine?'. The simple answer is that it's a French word for an open-faced sandwich. Normally served for breakfast or lunch, it can also be a scrumptious, indulgent appetizer. Cutting the baguette on a long diagonal, brushing both sides with some extra-virgin olive oil, and roasting in a preheated 400 degree (F) oven for 9-11 minutes (or until golden) is how the perfect 'surface' for these Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines is created.
I would be remiss if I didn't divulge to you that there is an addictive, irresistible quality to these tartines. Unless you have great self-control, it is impossible to eat just one. And more than likely if served at a gathering of four to six people they will all disappear. Is there anything more satisfying to a hostess than having an empty platter at the end of the evening? (I think not!).
Because the Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines make for an impressive presentation and even more satisfying eating experience, you might get asked if they were hard to make. I will leave it up to you whether or not to reveal how easy they were to make.
Recipe
Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines
Serves at least 6 as a hearty appetizer
Ingredients
1 pound (454g) mini sweet peppers (red or multi-color)
1/2 cup extra-virgin olive oil
Flaky Sea Salt
8 ounces (227g) goat cheese, slightly softened
4 ounces (113g) cream cheese, slightly softened
2 Tablespoons extra-virgin olive oil
1/4 teaspoon Flaky Sea Salt
1 fresh baguette, cut on the diagonal into generous 1/4" slices
Optional: Non-toxic or edible flowers, if using
Directions
1. Preheat the oven to 400 degrees (F). Have a large rimmed, heavy bottomed sheet pan ready.
2. Lay the mini-red sweet peppers flat in a rimmed cast iron pan (large enough to hold the peppers). Pour over the olive oil and lightly sprinkle with sea salt. Roast for 40-50 minutes or until the peppers are slightly charred and have softened. When done, remove from the oven. Set aside.
3. Lightly brush both sides of the sliced baguette (tartines) with olive oil. Lightly sprinkle with flaky sea salt.
4. On the large, rimmed, heavy bottomed sheet pan, bake the tartines for 9-11 minutes or until lightly golden. Remove from the oven and set aside.
5. In a small food processor, whip the goat cheese, cream cheese, and sea salt until smooth. Add in the olive oil and process until smooth and creamy. Transfer mixture to a serving bowl. Optional: Drizzle a small amount of extra-virgin olive oil over the top.
6. On a large platter, place the bowl of whipped goat cheese in the center. Arrange the roasted mini-peppers along one side of the bowl and the toasted tartines on the other side of the bowl.
7. Place a few flowers, if using, on the platter.
8. Serve immediately with your favorite beverages.
Notes: (1) For a gathering for 7-10, use 1 1/2 pounds (681g) mini-sweet peppers and 3/4 cup of extra-virgin olive. Baking temperature and time will not change. (2) One large baguette will give you enough tartines and there will be enough whipped goat cheese if you increase the amount of peppers roasted. (3) You can make the whipped goat cheese early in the day or the day before. Just remove from the refrigerator at least 45 minutes before serving so it can return to a spreadable consistency.
Horseshoe Bend at Sunrise, Paige, Arizona (March 2022)