Ever had a peppadew? If not, find your nearest antipasto bar (I’ve got them at QFC and Fred Meyer) and try some. You can get them in jars sometimes, too. They can vary in spiciness, but are generally piquant, sweet, and vinegary. I decided to pair them with one of my other favorites; goat cheese. These make a delicious appetizer and can be made a day in advance.
15-20 peppadews (reserve excess liquid if you have any)
8oz goat cheese (I use herbed, you can use plain)
1/4 cup sour cream
Note: Peppadews can come in a ton of different shapes and sizes. Some are small and will only hold a small amount of goat cheese, others will take triple the amount. Just note how big they are and get more goat cheese accordingly. The great thing about this recipe is that it’s easy to make as much as you need since the ingredients are so simple. Just eyeball it!
1. Let the goat cheese soften on the counter for about 30 minutes.
2. In a small bowl stir together the sour cream and goat cheese until thoroughly mixed. The sour cream will thin the mixture out a bit and make it easier to pipe (or carefully spoon in).
3. Fill a piping bag with the cheese mixture and pipe into peppadews until filling reaches the top. Place finished peppadews into a container and pour any excess liquid over them. Keep refrigerated until serving time.