Roasted Red Pepper - Goat Cheese Spread

Leila’s Roasted Red Pepper - Goat Cheese Spread



  • 12-15 oz plain goat cheese 
  • 4 oz cream cheese (half stick) 
  • 1/2 red bell pepper 
  • 3 garlic cloves 
  • 3 slices cooked bacon, not crispy, chopped (optional) 
  • 2 T fresh basil, chiffonade
  • salt & white pepper, to taste

*Serve with Crostini or yummy bread


  1. In the oven, at 425 degrees, roast the bell pepper and garlic in a little olive oil.  The bell pepper should be slightly charred, but not mushy.  The garlic should be golden & soft.
  2. Remove the skin from the pepper, dice the pepper and give the garlic a rough chop. Lightly salt and set aside.
  3. In a food processor, combine goat cheese and cream cheese until soft and creamy.  Add bacon, garlic and 1 T bell pepper and a couple dashes white pepper. Puree until well incorporated.  Taste, (does it need salt?) add as necessary and puree.