Whipped Goat Cheese Stuffed Peppadews
20 mins
20 mins
Ingredients
- 20-25 marinated Peppadew Peppers
- 1 pint heavy cream
- 1/2 tsp salt
- 3 tsp Lighthouse freeze dried red onion
- 1/4 cup freshly chopped chives
- 4 oz Vermont creamery classic chèvre
- 1 tsp Williams Sonoma White Balsamic
- 1 tsp olive oil
- 1/2 tsp lemon zest
Instructions
Combine heavy cream, goat cheese, olive oil, white balsamic, chives, red onion, salt, and lemon zest to a deep mixing bowl. Mix on high with a hand mixer until smooth and airy. Transfer to a plastic bag; cut the corner and pipe into peppadews. Top with chive and freeze dried red onion. Serve immediately. Enjoy!
