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All Recipes > Canapés of Goat Cheese, Roasted Red Pepper and Fresh Pork

Boston Butt - $8.50lb

Chops (pork) $10.50/lb

Cubed Pork (Boneless)- $8.25 each

Pork Loin (boneless) 2.5 - 4.5 lbs each $10.50/lb

Pork Sampler Pack - $100.00

Shoulder Roast (pork) -$8.00/lb

Canapés of Goat Cheese, Roasted Red Pepper and Fresh Pork


  • 1 cup leftover cooked pork finely diced
  • 1/2 cup diced roasted red pepper
  • 1-2 small cloves crushed garlic
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil plus extra for drizzling
  • 4 ounces plain goat cheese
  • 1 teaspoon Dijon mustard
  • 16 pieces good quality bread, cut into three inch squares, triangles or rounds, lightly toasted, crusts removed (unless you are wo


Thoroughly combine the first 8 ingredients. If time allows, let the mixture sit in the fridge, covered, for 1-2 hours, until the flavors meld. When ready to serve, preheat the broiler. Spread 1-2 tablespoons of the topping on each slice of bread. Drizzle with olive oil, and broil about 5 minutes, until the mixture browns lightly on top. Serve immediately.

Serves 8 as an appetizer, or four for a light supper when paired with a salad.

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