I love peppadews. I really love them. I could pop a peppadew everyday. Especially if it’s stuffed with cheese. I even tried stuffing peppadews with my beloved Rogue Smokey Bleu Cheese. Don’t try that. It didn’t work.
So I decided to keep it simple and blended some sheep’s milk feta with cream cheese and voila! Fresh, crisp, sweet, tangy, spicy and creamy… all rolled into one little appetizer.
Since I’m on the subject of cheese, I love this salsa baked cheese. Chef Rick Bayless created this indulgent little dish and it’s a perfect party starter or a casual dinner appetizer.
I love serving it with beautiful blue corn chips. It looks like sunshine on a plate.
Wishing you all the happiest, healthiest and most delicious New Year! Cheers!!
Loads of Love,
1-3 jars peppadews (depending on how many people you’re serving. I usually prepare 3 peppers per person. Although I could eat an entire jar all by myself.)
4 ounces cream cheese
4 ounces sheep’s milk feta (or goats milk feta if you like)
Chopped toasted walnuts or pecans for garnish (optional)
Pastry bag for piping or a ziploc bag
In a food processor, blend together the cheeses until creamy.
Fill a pastry bag or ziploc bag (cut the corner of the ziploc to pipe the cheese) with the cheese and pipe into each peppadew. Sometimes the peppadews are cranky and won’t stand up but that’s ok. They look absolutely stunning on a large white platter or long platter.
Top with chopped nuts if desired and set on your beautifully decorated table to be happily eaten by your guests.
Salsa Baked Cheese
Adapted from Rick Bayless
4 ounces soft goat cheese (Chevre)(I’m allergic to goats cheese so I substitute with feta)
4 ounces cream cheese
2 tablespoons coarsely chopped chives
1 jar of your favorite salsa or Tio’s Salsa (about 2 cups)
Fresh chopped cilantro
Add the cheeses to the food processor and combine thoroughly until creamy. Then add the fresh chive and pulse until combined.
Scoop the cheese into the center of an ovenproof baking dish and form it into a 5-inch-diameter disc. Spoon the salsa over and around the cheese, set in the oven and bake until heated through, 10 to 15 minutes.
Sprinkle with the cilantro and set out to enjoy as a dip or a spread on crackers, chunks of bread or toasted croutons.
Serves 4 to 6 as an appetizer.