Queso de Cabra Fresco with Grilled Vegetables Belongs in Tapas
Fresh goat’s cheese has a brightness that makes it stand out among Spanish cheeses. Queso de Cabra Fresco is creamy, tangy, and mild, making it the perfect foil for smoky grilled vegetables. Drizzled with olive oil, it becomes a simple yet striking dish that feels wholesome and indulgent at the same time.
I love serving this in late summer when peppers, courgettes, and aubergines are at their peak. Grilling them brings out natural sweetness and char, while the cheese provides cool creaminess. It’s one of those tapas that bridges the line between salad and indulgence, perfect for balancing richer plates like croquettes or stuffed dates.
The Appeal of Fresh Goat’s Cheese in Tapas
Queso de Cabra Fresco is very different from aged goat cheeses. It’s soft, spreadable, and tangy, with a clean flavour that doesn’t overwhelm other ingredients. This makes it versatile, especially in tapas where balance is everything.
In Spain, it’s often paired with honey or fruit, but I find it shines equally with vegetables. The combination of smoky grilled courgette or aubergine with creamy cheese feels rustic yet elegant. You’ll find more ideas for pairing Spanish cheeses in my Spanish Cheese Tapas Guide.
Ingredients
- 250g Queso de Cabra Fresco
- 1 red pepper, sliced into strips
- 1 courgette, sliced lengthways
- 1 small aubergine, sliced into rounds
- 2 tbsp extra virgin olive oil
- 1 tsp fresh thyme leaves
- Sea salt and cracked black pepper, to taste
Ingredient Notes
Choose a fresh goat’s cheese sold in tubs or rounds rather than aged logs. It should be creamy and spoonable, not crumbly. If you can’t find Spanish goat’s cheese, a mild chèvre works well.
Use firm, seasonal vegetables. Red peppers bring sweetness, courgettes give freshness, and aubergines add earthiness. Grilling caramelises their sugars, making them pair beautifully with the tang of goat’s cheese.
Instructions
Preheat a grill pan or barbecue to medium-high heat. Brush the vegetable slices lightly with olive oil and season with salt and pepper. Grill in batches until tender and charred at the edges, about 3–4 minutes per side.
Arrange the grilled vegetables on a serving platter. Spoon over the Queso de Cabra Fresco in generous dollops. Drizzle with more olive oil, scatter with fresh thyme, and serve warm or at room temperature.
Cooking Techniques and Recommendations
Grilling at the right temperature is key. Too hot and the vegetables char before softening; too low and they steam without caramelising. Aim for steady heat and visible grill marks. Don’t crowd the pan. Giving each slice space ensures even cooking and prevents steaming. Work in batches if necessary, keeping cooked vegetables warm under foil until ready to assemble.
What to Serve with Queso de Cabra Fresco and Vegetables
This dish pairs beautifully with heartier cheese tapas like Manchego Cheese and Truffle Oil Potato Bites or Easy Baked Tetilla Cheese and Spinach Empanadillas. The freshness of the vegetables keeps the spread balanced. It also works well with indulgent bites like Spanish Blue Cheese Stuffed Dates Wrapped in Serrano Ham. Sweet and savoury contrasts keep a tapas menu lively.
Wine and Beer Pairings
A Verdejo from Rueda, with crisp apple and citrus notes, pairs wonderfully with the fresh tang of goat’s cheese. Alternatively, a dry rosado from Navarra highlights the sweetness of grilled vegetables. For beer, a light wheat beer with citrus undertones makes a refreshing match. A saison with herbal and peppery notes also complements the thyme and charred vegetables.
Frequently Asked Questions
Can I prepare this dish in advance?
Yes, you can grill the vegetables ahead of time and assemble just before serving. Bring them to room temperature and add the cheese and oil at the last moment. For other easy make-ahead tapas, see my Spanish Cheese Board with Membrillo and Seasonal Fruit.
Can I use other vegetables?
Yes, asparagus, mushrooms, or cherry tomatoes also grill beautifully. Choose vegetables that can hold their shape under high heat.
Can I substitute another cheese?
A soft ricotta or burrata works well if goat’s cheese is too tangy for you. But for authentic Spanish cheese tapas, Queso de Cabra Fresco is ideal.
Do I have to grill the vegetables?
Roasting is another option. Bake at 200°C for 20–25 minutes until golden and tender. The flavour is different—sweeter and less smoky—but still delicious.
Tips for Success with Goat’s Cheese and Vegetables
Slice vegetables evenly so they cook at the same rate. Thick slices take longer and risk burning on the outside before softening inside. Let the vegetables cool slightly before adding the cheese. This prevents the cheese from melting completely and keeps the dish looking fresh and appetising.
Recipe Variation Suggestions
Add a drizzle of honey over the finished dish for a sweet-savoury twist that works especially well with goat’s cheese. It’s a nice option in autumn when seasonal honey varieties are abundant. For extra flavour, sprinkle toasted pine nuts or almonds over the top. They add crunch and nuttiness that complements both the vegetables and the cheese.
Storage and Reheating for Spanish Cheese Tapas with Queso de Cabra Fresco
Leftovers keep in the fridge for up to two days. Store the cheese and vegetables separately if possible to prevent sogginess. To reheat, warm the vegetables under the grill or in a hot oven for a few minutes, then add fresh cheese and oil. Don’t microwave, as the vegetables soften too much.
Queso de Cabra Fresco with Grilled Vegetables and Olive Oil
Ingredients
- 250 g Queso de Cabra Fresco
- 1 Red pepper sliced into strips
- 1 Courgette sliced lengthways
- 1 Aubergine sliced into rounds
- 2 tbsp Olive oil extra virgin
- 1 tsp Fresh thyme
- Sea salt to taste
- Black pepper freshly ground, to taste
Instructions
- Preheat a grill pan or barbecue to medium-high heat. Brush the vegetable slices lightly with olive oil and season with salt and pepper. Grill in batches until tender and charred at the edges, about 3–4 minutes per side.
- Arrange the grilled vegetables on a serving platter. Spoon over the Queso de Cabra Fresco in generous dollops. Drizzle with more olive oil, scatter with fresh thyme, and serve warm or at room temperature.