Basil Goat Cheese Stuffed Piquillos

Basil & Goat Cheese Stuffed Piquillo Peppers

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Basil & Goat Cheese Stuffed Piquillo Peppers

Makes 4 Servings
wine WINE PAIRING
Albarino

Top notch appetizers don’t get much easier (or delicious). These pequillos balance fruity roasted pepper flavor with creamy goat cheese, basil, and pine nuts.

Basil & Goat Cheese Stuffed Piquillo Peppers
INGREDIENTS
  • 12 Organic Roasted Piquillo Peppers, drained but not rinsed
  • 4oz Young Goat Cheese (Chevre)
  • 1 tbsp Pine Nuts
  • 2 tbsp Milk or Water
  • 1 Tbsp Fresh Basil, chopped
  • 1 tsp Pinecone Bud Syrup
  • 1 tsp Extra Virgin Olive Oil
  • Milk or Water
  • Extra Fresh Basil (cut chiffonade) for Garnish

DIRECTIONS

1

Lightly toast the pine nuts in a dry pan until lightly browned and aromatic.
2

Mix the goat cheese with just enough milk or water to make it smooth.
3

Stir the chopped basil into the cheese.

4

Stuff each pepper with a scant tsp of the basil goat cheese mixture. Gently massage the pepper to spread the cheese out in the cavity.
5

Arrange the stuffed peppers on a serving platter.
6

Drizzle the peppers with the pine cone bud syrup.
7

Sprinkle the peppers with sliced basil, toasted pine nuts and the smoked/extra virgin olive oil.
8

Serve.

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