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.|