Goat Cheese with Chipotle and Roasted Red Pepper

I know – another food article on this blog. Sorry – it is the lazy way to write something, but you will be glad you tried this. It is easy to prepare, light, refreshing and feels like Summer is just around the corner.

Warning: there will be another food recipe coming your way in June when the Raspberries are peaking. It can be used for multiple recipes and you will love it! For now, here is a recipe for the growing warmth of May. Event Planners and Professionals love the warmer seasons – please enjoy with us!

Ingredients:
1 teaspoon cumin seeds
1 11-ounce log soft fresh goat cheese
1 cup drained roasted red pepper strips from jar
1/4 cup extra-virgin olive oil
2 teaspoons chipotle hot sauce
1 small garlic clove, pressed
1/4 cup chopped fresh cilantro
2 tablespoons toasted salted pumpkin seeds (pepitas), toasted
Baguette slices or crackers

To Prepare:
Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, about 2 minutes. Cool.
Place goat cheese log on platter. Cover with sheet of plastic wrap. Press into large rectangle approximately 8 by 3 inches. Sprinkle with cumin, salt, and freshly ground black pepper. Mix roasted red peppers, olive oil, hot sauce, garlic, pumpkin seeds, and chopped cilantro in small bowl. Pipe mixture on crostini or your favorite hearty crackers. Makes between 40-50 pieces.

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