The time I need to spend on writing and publishing this post will be longer than the time to make this appetizer.
In Austria, in farmer’s markets, you easily can find this simple treat – containers with cheese stuffed jeweled red and yellow baby peppers are everywhere. They immediately catch your eye when you just stop in a market territory.
(click on a picture to enlarge)
Sweet, salty, hot, and creamy, with a complex tasting palette, these attractive peppers would be a delightful addition to an appetizer buffet menu or a cheese-and-charcuterie board.
You know what? They are addictively great just with piece of French baguette or ciabatta and a glass of red wine. I don’t know what makes this simple combination so delicious. …As I also don’t know what makes a piece of fresh bread-and-good creamy butter marriage so good.
These hot baby peppers are on my Valentine’s Day menu. Yes, I am already thinking of this holiday feast. But they also will be a succulent delicacy on coming Super Bowl Sunday.
(You can find jars of whole sweet cherry or piquant peppers without seeds in most grocery stores, in condiment or international food sections).
Instructions:
Drain the peppers.
Fill the peppers with a coffee (demitasse) spoon amount goat cheese. Arrange them in a bowl, on a plate or tray.
Optionally, garnish with fresh herbs.
Note:
If needed, feta cheese, cream cheese, pearl size mozzarella balls (perline), or other creamy cheese can be used in place of goat cheese.
Goat Cheese Stuffed Cherry Peppers
Ingredients
- 1 jar (14-15 oz) mild sweet cherry peppers
- 4 oz (120-125 g) fresh goat cheese (such as Chevre), at room temperature
Instructions
-
Drain the peppers.
-
Fill the peppers with a coffee (demitasse) spoon amount goat cheese. Arrange them in a bowl, on a plate or tray.
-
Optionally, garnish with fresh herbs.
Recipe Notes
Feta cheese, cream cheese, pearl size mozzarella balls (perline), or other creamy cheese can be used in place of goat cheese.
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Cook with pleasure and enjoy the world!
