1 jar of Peppadew Peppers
8 oz. soft goat cheese
1/4 cup of whipping cream or half and half
Salt and Pepper to taste
1 cup of balsamic vinegar
Fresh herb to blend into goat cheese if you wish – chopped
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. Add any herb you would like at this stage – if you wish.
With a small spoon or piping bag, fill each pepper with the goat
cheese mixture. Place under the broiler for about 3-4 minutes.
Watch closely, they will cook very quickly. Since they are precooked,
they only need to warm and melt the cheese.
In the meantime, pour the balsamic vinegar into a small saucepan.
Bring to a boil, continue to soft boil for about 5 minutes until the
vinegar reduces by about half and thickens into a sauce. Remove
from heat and allow to cool.
When the peppers are ready, pull them out of the oven.
Place on plate or platter and drizzle
with the balsamic vinegar reduction.
Dive in! They are truly addictive.