Tuscan Sunburst with Bell Peppers (Print)

Bright yellow bell peppers paired with lemon goat cheese and breadsticks for a flavorful Italian starter.

# 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)

# Directions:

01 - In a medium bowl, combine goat cheese, lemon zest, lemon juice, olive oil, chives, salt, and pepper. Mix until smooth and creamy.
02 - Place the yellow bell pepper strips in a circular pattern on a large serving platter, forming sun rays and leaving the center open.
03 - Spoon the lemon-infused goat cheese into the center of the platter, shaping it into a neat circle or dome.
04 - Arrange the breadsticks radiating outward from the cheese center like sun rays around the platter.
05 - Present immediately, using breadsticks and bell peppers to scoop up the cheese.

# Expert Tips:

01 -
  • It looks like you spent hours fussing, but your secret is just 20 minutes and a good eye for color.
  • The brightness of lemon-soaked goat cheese cuts through summer heat in the most satisfying way.
  • People actually engage with their food when they're pulling apart breadsticks and scooping cheese–it becomes an experience, not just eating.
02 -
  • Yellow peppers are naturally sweet, but if you get one that tastes flat, a light char under the broiler for 2 minutes will bring out hidden depth–let them cool before arranging.
  • The cheese mixture can be made up to 4 hours ahead, but the peppers and breadsticks should be arranged no more than 30 minutes before serving or they start to lose their crispness and visual pop.
03 -
  • Use a microplane zester for lemon zest; it captures the flavor without the bitter white pith underneath.
  • If your goat cheese is cold from the fridge, let it warm slightly before mixing or you'll be fighting with lumps instead of creating something smooth and inviting.
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