Sweet, smoky, briny with a kick: that’s what piquillo peppers, a preserved Spanish delicacy taste like. They’re great to have as a snack, in salads, as a side on a cheese board or to go with sandwiches, or you can make them even more exciting and gourmet by stuffing them. Here I use a mild goat cheese, but the possibilities are endless: other cheeses, chickpea pure, salted codfish or even fresh crabmeat. When using cheese, select a good creamy one like goat. This is a simple, easy to prepare, and delightful addition to a cocktail party. Kitchen not required. Your guests will love it!
goat cheese-stuffed piquillo pepper appetizers
goat cheese-stuffed piquillo pepper appetizers
1 small log or round of goat cheese at room temperature
1 jar piquillo peppers, drained
Stuff piquillo peppers with blobs of goat cheese; arrange them cutely on a platter and serve. Toothpicks optional.
Comments on this entry are closed.
Hahaha, kitchen not required – cute! I would’ve thought those were tomatoes. Great easy appetizer!
Hi daaaahling,
Sorry I haven’t been around in a while, I havent been to well. I see I’m back just in time for a delicious appetizer though 😀
*kisses* HH
Very interesting appetizer. Your description of the taste is so tempting. I would definitely try this if I can find piquillo peppers.
Love goats cheese and these little mouthfuls look like a winning combination. I just need the cocktail now… 🙂
Oh I really like goat cheese Hegui. Are these peppers a little spicy or more like bell peppers?!
Lili these are sweet like bell peppers with a little kick of spiciness almost unnoticeable nothing major really. It marries perfectly well with the goat cheese. You should give it a try, I sure you will love it.
H
Cuties! Plus I like that these can be made without a kitchen since it literally means “clean”, fuss-free cooking too. 😛
I love this app. and this year I’m going to try to grow those delicious little peppers, that is should the sun decide to appear north of the Columbia River. Heguiberto, in the summer try stuffing goat cheese in fresh and/or dried figs and pop them under the broiler for a minute or two, just to warm the fig and soften the cheese. Bonus flavor points for drizzling a drop or two of balsamic or my new favorite, thick sweet soy sauce (used in Indonesian and Thai cooking).
Simple and delicious, sounds just perfect to me.Any tips on finding piquillo peppers in the Bay Area?
We’ve seen the preserved ones at Trader Joe’s and Whole Foods. The TJ version has a different name but it is the same thing. We haven’t seen fresh but will keep our eyes peeled.