Goat Cheese Prosciutto Stuffed Peppadews Recipes

GOAT CHEESE PROSCIUTTO STUFFED PEPPADEWS

Steps:

• Rinse and pat the peppers dry. Set aside.
• In a mixing bowl, combine all remaining ingredients except the prosciutto.
• Mix well. Use a hand mixer for best results.
• If the mixture is too thick, add additional cream cheese.
• Salt and pepper to taste.
• Pipe or spoon a small amount of the cheese mixture onto cut pieces prosciutto.
• Roll and place inside peppers.
• Enjoy!
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GOAT CHEESE-STUFFED PEPPADEWS

Steps:

• 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: You can prep the cheese filling 24 hours in advance and store it in the bag in the fridge; remove it 1/2 hour before needed. Stuffed peppers can be refrigerated for up to 2 hours.

GOAT CHEESE STUFFED PEPPADEWS

Steps:

• Drain peppers and set aside. Mix the goat cheese and chives in a small bowl. Use 1/4 to 1/2 teaspoons of goat cheese to fill each peppadew with cheese mixture. Arrange on a serving platter, sprinkle more chives on top if desired.
• Enjoy!