Tuesday, November 6, 2012

Goat Cheese and Chive-Stuffed Peppadews Recipe!

1 (4-ounce) log goat cheese, softened at room temperature
2 tablespoons fresh chives, minced
1/4 cup heavy cream
24 peppadew peppers, drained if from a jar

  • 1 Mash the goat cheese and the heavy cream together with a fork until the goat cheese is smooth (you may not need the entire 1/4 cup of cream). Stir in the chives until well combined.
  • 2 Open a gallon-size zip-top bag and fold the sealable top edges over to make a wider opening. Spoon the goat cheese into the bag and squeeze into one of the bottom corners. Cut the very tip off the corner to create a disposable piping bag.
  • 3 Open each peppadew, shaking out any excess moisture, and pipe the goat cheese into the pepper. Serve immediately or refrigerate overnight.


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