Sunday, November 4, 2012

Goats Cheese filled Peppadews

My BFF and I went to Macaroni grill for lunch a weekend ago. We had this tapas plate they are currently serving and I just thought it was fantastic. I decided to try to recreate it. The thing I did differently is I added chives and the bacon (since it was in my fridge and I needed to use them up). Oh man these little beauties are fantastic. The peppadew peppers are usually in some sort of brine material and need to be drained but the tartness with the goats cheese gives these little guys a flavor all to themselves!!

1 jar of Peppadew Peppers, or container (I got mine at an olive bar)
8 oz. soft herbed goat cheese
1/4 cup of whipping cream or half and half
2 tbsp chopped fresh chives
2 strips bacon, cooked, chopped finely
Salt and Pepper to taste
Balsamic vinegar to drizzle

Place the peppers on a greased baking sheet, top side up. Place the goat cheese and cream or half and half into a bowl. Mix until smooth. It will still be really thick. Add salt and pepper to taste. Mix in the chives and bacon. With a small spoon or piping bag, fill each pepper with the goat cheese mixture (I used a large ziploc bag and cut a small hole in one of the corners). Place under the broiler for about 5 - 7 minutes. Watch closely, they will cook very quickly. Since they are precooked, they only need to warm and melt the cheese. When the peppers are ready, pull them out of the oven. Place on plate or platter and drizzle the balsamic vinegar over them.

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