Tuscan Sunburst Appetizer (Printable)

Bright Tuscan sunburst highlights lemon goat cheese and crisp yellow bell peppers with breadstick rays.

# What You’ll Need:

→ 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
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 yellow bell pepper strips in a circular pattern on a large serving platter to form sun rays, leaving the center empty.
03 - Spoon the lemon-infused goat cheese into the center of the platter, shaping it into a neat circle or dome.
04 - Arrange breadsticks around the platter, radiating outward from the cheese center resembling sun rays.
05 - Serve immediately using breadsticks and bell pepper strips to scoop the cheese.

# Expert Tips:

01 -
  • It looks impressive enough to make people think you fussed for hours when you really didn't.
  • The bright, tart cheese against sweet peppers hits exactly right on a warm evening.
  • Zero cooking means you can make it while guests arrive without stress.
02 -
  • Goat cheese that's too cold will be lumpy and won't mix smoothly, so give it real time to soften at room temperature.
  • If your lemon juice overpowers the cheese, add another tablespoon and it'll balance itself out, but go slow.
03 -
  • Use a microplane for the lemon zest; it catches the oils and avoids the bitter white pith that a box grater might grab.
  • If you're making this ahead, wait until the last moment to arrange it so the peppers stay crisp and the presentation stays fresh.
Go Back