This Roasted Red Pepper Whipped Goat Cheese is a tangy sauce that goes perfectly on a sandwich!
Last Thursday marked the day I met my wood man.
I had been wanting to go into the second hand store across from my church for a while. Beautiful antique bicycles and high chairs wink at me from the shop window every time I drive by. I’m always on the hunt for new photo props and I had a feeling this place might pump some new blood into my pictures.
I finally got int there last week and it is so much more than I imagined. Beautiful tables and old wooden doors turned into benches are crammed into every corner. When I told the owner I was looking for wooden backdrops he took me to a partially hidden back room piled high with reclaimed barn wood. The options were endless but I landed on these two very inexpensive pieces. I only wish I’d had more time to look around at everything else. I know I’ll be back in there soon!
While i love the pieces I picked up, the other side of the one on the left is very dark and smells strongly of manure. Anyone out there have tips on how to clean up wood like this? I wouldn’t even mind leaving the dark dirt on if I could just remove the smell.
This is a quick little snack to make if you’re spending all your time hunting down old wood and cleaning it up (aren’t we all??). Eat it with whole grain crackers or veggies for a light lunch or party snack. I’ll be bringing you my favorite way to enjoy this spread later this week!
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Roasted Red Pepper Whipped Goat Cheese
- 4 ounces goat cheese
- 2 ounces cream cheese
- 1/4 – 1/2 roasted red pepper,, depending on the size
- Coarse kosher salt and freshly ground black pepper
- Juice from up to half a lemon
- In the bowl of a food processor, process goat cheese and cream cheese until smooth and creamy. Add the red pepper and process again until smooth and incorporated. I used a few large pieces of roasted red pepper from a jar (patted dry) but you could also use up to half a pepper that you roasted yourself. Add salt, pepper, and lemon juice to taste and process one more time. Use immediately or refrigerate until ready to use.