What’s a peppadew? A tiny, tangy, spicy, rotund pepper that’s tailor-made for filling with all sorts of creamy goodness. Find them alongside the jars of roasted peppers and olives or at your local grocery store deli bar and let your imagination run wild.
|1 (4-ounce) log goat cheese, softened at room temperature||2 tablespoons fresh chives, minced|
|1/4 cup heavy cream||24 peppadew peppers, drained if from a jar|
Mash the goat cheese and the heavy cream together with a fork until the goat cheese is smooth (you may not need the entire 1/4 cup of cream). Stir in the chives until well combined.
Open a gallon-size zip-top bag and fold the sealable top edges over to make a wider opening. Spoon the goat cheese into the bag and squeeze into one of the bottom corners. Cut the very tip off the corner to create a disposable piping bag.
Open each peppadew, shaking out any excess moisture, and pipe the goat cheese into the pepper. Serve immediately or refrigerate overnight.
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