Goat Cheese-Stuffed Peppadews
- 1 jar (14 ounces) Peppadew Mild Whole Sweet Piquante Peppers or Italian cherry peppers, pickled or brined (found in pickle aisle)
- 4 ounces goat cheese
- 1/3 cup fromage blanc or quark cheese, drained in a strainer for at least 1 hour
- 2 tablespoons finely chopped scallions
- 1/4 cup finely chopped fresh parsley, divided
- Drain Peppadews upside down on a rack. If necessary, and taking care not to slice peppers open, pare bottoms so they sit flat. In a food processor, blend cheeses, scallions and 2 tablespoons parsley. In a bowl, season cheese mixture with salt and black pepper. Fill a pastry bag (or resealable bag with a corner snipped) with cheese mixture; chill 1 hour. Pipe cheese evenly into each pepper. Sprinkle tops with remaining 2 tablespoons parsley. DO AHEAD:
peppadew, goat cheese, fromage blanc, scallions, fresh parsley
Taken from www.epicurious.com/recipes/food/views/goat-cheese-stuffed-peppadews-368311 (may not work)