This recipe came to be last week while helping the owner of a cafe fill a catering order. I liked the heat and sweet mixture of the pepper and honey with the tangy bite of the goat cheese and chives.
Peppadew Peppers are a South African pepper discovered in the early 90′s and are now making their rounds in many markets and restaurants. I like the slight heat and mild sweetness that you can’t get from other more potent peppers. There are different strengths - I chose to use mild.
2 Cups Goat Cheese (softened)
2 Tablespoons Chives (finely chopped)
2 Teaspoons Honey
Salt & Pepper
2 Jars Peppadew Peppers (or sliced baguette pieces)
Let the goat cheese sit at room temperature until soft and creamy.
In a mixing bowl add goat cheese and other ingredients– mix well.
The best way to get the blend into the peppers is to use a zip-lock baggie with the end cut off. You can spoon the mixture in- but it is messier and not quite as pretty.
Be sure that they peppers are well drained, rinsed and dried. I let them sit on a paper towel for a bit to help absorb any extra moisture- after you have let them sit in a colander to drain.
Fill the peppers and space evenly on plate. Can be made and refrigerated in advance.
You can also serve the goat cheese mixture on crostini if you or your guests do not like peppers. It is delicious either way.