Stuffed Peppadew Peppers
Sweet and mildly spicy South African peppadew peppers stuffed with herbed goat cheese and wrapped in crispy prosciutto. These bite-sized appetizers deliver an
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at remixology.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Paper towel
- Mixing bowl
- Spoon
- Piping bag
- Prosciutto
- Toothpick
- Serving platter
- Pastry brush
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 24 peppadew peppers, drained and patted dry
- 8 oz (225g) grass-fed goat cheese, softened
- 12 thin slices prosciutto di Parma, halved lengthwise
- 2 tbsp (8g) fresh chives, finely chopped
- 1 tbsp (4g) fresh thyme leaves
- 1 clove garlic, minced
- 1/4 tsp (1g) freshly ground black pepper
- 2 tbsp (30ml) extra virgin olive oil
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