Piquillo Peppers with Goat Cheese, Lemon Zest, and Dates Makes 24 bite-sized appetizers 4 ounces mild, soft goat cheese 4 tablespoons finely diced dates Juice and zest of 1 large lemon 2 tablespoons honey 1/8 teaspoon freshly ground black pepper Salt, to taste 24 jarred or canned piquillo peppers Place goat cheese, dates, lemon juice and zest, honey, and pepper in a small mixing bowl and mash with a fork until thoroughly combined. Season sparingly with salt since goat cheese can be salty. Thoroughly drain the piquillo peppers in a colander and pat dry with paper towels. Trim the open end of each pepper to allow for the easy insertion of the goat cheese mixture. Place goat cheese mixture into a pastry bag or a Ziploc bag with one corner cut off. Pipe mixture into the piquillo peppers and serve.

© 2012 Mary Sue Milliken and Susan Feniger.  All rights reserved.