Basil & Goat Cheese Stuffed Piquillo Peppers
Makes 4 Servings
 |
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.
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.