Seasonal Cheese Plate with Pickled Bell Peppers

TT Tip: The pickled bell peppers will keep for a week in the refrigerator. In addition to serving on a cheese plate, add the peppers to a sandwich, toss with pasta, or chop and stir into deviled eggs.

Recipe from the Tasting Table Test Kitchen

Seasonal Cheese Plate With Pickled Bell Peppers
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Seasonal Cheese Plate with Pickled Bell Peppers
Servings
2
pints pickled peppers
Ingredients
  • Pickled Bell Peppers
  • 2 red bell peppers, seeded and thinly sliced
  • 1½ cups water
  • 1 cup distilled white vinegar
  • 4 whole cloves
  • 2 tablespoons whole coriander seeds
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • Cheese Plate
  • ¼ pound Hudson Red or other washed-rind cheese
  • ¼ pound Brie Fermier or other bloomy-rind cheese
  • ¼ pound Up in Smoke or other creamy goat’s-milk cheese
  • ¼ pound Appenzeller or other mountain-style cow’s-milk cheese
  • ¼ pound aged Manchego or other hard sheep’s-milk cheese
  • Assorted crackers for serving
Directions
  1. Make the peppers: Place the bell peppers in a shallow baking dish and set aside. In a medium saucepan set over medium-high heat, bring the water, vinegar, cloves, coriander seeds, sugar and salt to a simmer. Reduce the heat to medium-low and cook the pickling liquid for 20 minutes.
  2. Turn off the heat and pour the pickling liquid over the bell peppers. Cool to room temperature, cover with plastic wrap and refrigerate at least 2 hours. To serve, use a fork to remove the peppers from the brine.
  3. Assemble the cheese plate: Remove the cheeses from the refrigerator at least 20 minutes before serving. On a cheese board or large cutting board, arrange the cheeses and crackers. Serve with pickled bell peppers.
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