Goat's Cheese Stuffed Piquillo Peppers

Goat's Cheese Stuffed Piquillo Peppers - Brindisa Spanish Foods

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GOAT'S CHEESE STUFFED PIQUILLO PEPPERS

A super easy and delicious tapas with delicate creamy goat's cheese, sweet peppers and punchy mojo verde. You can substitute the goat's cheese with goat's curd, omit the olive oil and add a teaspoon of chopped fresh herbs and black pepper. This recipe is by Sophie Rushton-Smith from @THECORNERPLOT

READY IN

45 mins

COOKING TIME

0 mins

PREP TIME

30 mins

SERVES

2 people

ingredients

Luna Negra goat's cheese

IN STOCK

220g jar Navarrico whole piquillo peppers

IN STOCK

Toasted Pine nuts

4 cloves garlic

100g bread, fried in olive oil and chopped up

2 tsp ground cumin

6 tbsp Valdespina Sherry Vinegar

IN STOCK

6 tbsp chopped parsley, coriander (or mix)

300ml Olive Oil

IN STOCK

Method

1. Beat the goat's cheese with 2 tsp of the extra virgin olive oil. Carefully open the peppers and fill them using a teaspoon. Leave in the fridge for 30 mins to firm up.

2. Blend the rest of the ingredients together (without the olive oil), then slowly add the olive oil and season.

3. Serve the peppers with a drizzle of mojo verde and a sprinkle of pine nuts.

Tags: Cheese Recipes, Classic Spanish Recipes, Spring recipes

ingredients

Luna Negra goat's cheese

(each)

IN STOCK

220g jar Navarrico whole piquillo peppers

IN STOCK

Toasted Pine nuts

4 cloves garlic

100g bread, fried in olive oil and chopped up

2 tsp ground cumin

6 tbsp Valdespina Sherry Vinegar

IN STOCK

6 tbsp chopped parsley, coriander (or mix)

300ml Olive Oil

IN STOCK

PEACH PAVLOVA WITH APRICOT CREAM AND SUGARED ALMONDS

Indulge in our Peach Pavlova with Apricot Cream and Sugared Almonds. The delicate crunch of sugared almonds is accompanied by the velvety smoothness of apricot cream and the luscious sweetness of the peaches. This dessert is a symphony of textures in every bite! Recipe by @thecornerplot.