spicy pepper goat cheese spread

This spread is a favorite of mine.

It is slightly spicy, chock-full of vegetables and it contains cheese, so you know it’s got to be good.

The recipe inspiration comes from a favorite restaurant back in Wisconsin, High Rock, except that they have this special, secret hot sauce (Gilly’s hot sauce) that gives it kick. I don’t have Gilly’s hot sauce as it’s a home-made specialty so I had to use some jalapeno hot sauce, but it gives the same affect. Any type of hot sauce would work. Next time I think I might just try it with sriracha…

I can at least promise that sauteing garlic in olive oil will have everyone wondering what you are up to and when exactly it will be ready to eat. Isn’t it amazing how a simple ingredient cooking can bring everyone around to the kitchen?

spicy pepper goat cheese spread


  • 3 peppers (I used 2 green peppers, 1 red)
  • 1/4 cup olive oil
  • 5 cloves garlic, minced
  • hot sauce to taste
  • 11 oz goat cheese
  • 1/4 cup chopped parsley
  • 1 baguette, sliced


  1. Chop peppers and set aside.
  2. Heat olive oil in large pan and add peppers and garlic.
  3. Saute over medium heat for about 5-7 minutes, until peppers are slightly browned.
  4. Add hot sauce to taste.
  5. Pour pepper mixture over goat cheese and sprinkle parsley on top.
  6. Serve with crackers or bread slices.


  1. says

    This is going to make a great appetizer for the holidays! So colorful too. I’m a huge fan of the kick, but I would have bet money on you using Sriracha until I read on. :)

  2. says

    Your goat cheese spread looks amazing! was searching my site history to find your blog again cos I couldn’t get your goat cheese spread out of my mind! am going to try making it. lovely website!

  3. Erin says

    Oh my gosh! I am so glad you posted this. I love High Rock and I have to get this every time I go there. I will def be making that at home! :-D

  4. Sarah says

    Love love love Gilly Goat! And High Rock! I lived within 10 miles of it for years and dined there weekly. So sad that I now live 1200 miles away, but I make my own version of Gilly at home and have for a long time. So glad that others have experienced its wonderfulness.

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