Peppadew Cheese Recipes

CREAM CHEESE & RICOTTA STUFFED PIQUANTE PEPPERS

Steps:

• In a bowl, combine cream cheese and Ricotta cheese, stirring until evenly incorporated.
• Add the oil from the jarred peppers as needed, 1 tablespoon at a time, to thin out filling if necessary. (The filling should be the consistency of whipped cream cheese).
• Season to taste with salt and pepper.
• Fill each Piquante with about 1/2 teaspoon of filling (depending on the size of the pepper).
• If needed, with clean hands, press the filling into the pepper with your fingers.
• Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.
• Sprinkle with chopped basil before serving.

STUFFED PEPPADEW PEPPERS

Steps:

• Place a cube of gorgonzola on top of a basil leaf. Roll up the basil around the cheese and stuff into a pepper. Repeat with the remaining ingredients.

STUFFED PEPPADEW PEPPERS

Steps:

• Place goat cheese in a zip top bag. Snip a small hole from the corner of the bag and pipe into peppers. Chill until ready to serve and garnish with chives.