Tuscan Sunburst Appetizer (Printable)

Bright yellow peppers paired with zesty goat cheese and crisp breadsticks dress up any summer table.

# What You'll Need:

→ Vegetables

01 - 3 large yellow bell peppers, seeded and thinly sliced

→ 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 Italian breadsticks (grissini)

# Method:

01 - Combine goat cheese, lemon zest, lemon juice, olive oil, chives, salt, and black pepper in a medium bowl. Mix until smooth and creamy.
02 - Lay 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 platter’s center, shaping it into a neat circle or dome.
04 - Position breadsticks around the platter perimeter, radiating outward from the cheese center like sunrays.
05 - Present immediately; use breadsticks and bell pepper strips to scoop cheese.

# Expert Advice:

01 -
  • It looks impressively composed but takes barely twenty minutes, so you can spend more time with your guests than stressed in the kitchen.
  • The combination of tangy goat cheese, bright lemon, and sweet roasted peppers hits every flavor note without feeling heavy or complicated.
  • It doubles as both an appetizer and a conversation starter—everyone wants to know how you arranged it so perfectly.
02 -
  • Cold goat cheese will never mix smoothly—take it out of the fridge at least thirty minutes ahead, or you'll spend ten minutes struggling to incorporate the other ingredients and end up with a grainy texture that never quite comes together.
  • The moment you cut the lemon zest, the essential oils are released, and that brightness fades quickly, so zest it right before mixing and don't make this dish more than an hour or two before serving.
  • If you're tempted to roast the peppers first, know that it completely changes the dish into something heavier and less fresh—keep them raw unless you're specifically going for a different vibe.
03 -
  • Make the cheese mixture the night before and store it covered in the fridge—it actually develops better flavor as it sits, and all you'll need to do is assemble on the day itself.
  • If any guests are arriving, arrange the peppers and breadsticks first, then add the cheese center at the absolute last moment so nothing has time to wilt or weep.
  • This dish pairs beautifully with a chilled Vermentino or a bright Pinot Grigio, and the acidity in those wines echoes the lemon in the cheese perfectly.
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