0.0 – 0 reviews • Gluten Free
| Level: |
Intermediate |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
6 servings |
Ingredients
- 2 tablespoons sliced almonds
- 12 jarred roasted piquillo peppers, drained and patted dry (from one 8-ounce jar)
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 8 ounces goat cheese
- 2 tablespoons olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Sherry vinegar, for drizzling
Instructions
- Place the almonds in a small skillet over medium heat and cook, tossing, until golden brown and toasted, about 3 minutes. Transfer to a bowl and let cool.
- If necessary, trim the open end of each pepper so that it measures 1 1/2- to 2-inches long. Stir the chives, mint and parsley together in a small bowl.
- Place the goat cheese in a large bowl and beat with an electric mixer on medium-high speed until creamy. Add the olive oil and beat until incorporated. Add all but 1 tablespoon of the herbs and beat to combine. Season the cheese mixture with salt and pepper.
- Spoon the cheese mixture into a resealable plastic bag, snip off the tip of one corner and pipe the cheese into each pepper until about three-quarters full. Arrange the peppers on a platter and drizzle with more olive oil and some sherry vinegar. Sprinkle the peppers with the remaining herbs and the toasted almonds before serving.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
208 |
| Total Fat |
14 g |
| Saturated Fat |
6 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
5 g |
| Sugar |
6 g |
| Protein |
10 g |
| Cholesterol |
17 mg |
| Sodium |
655 mg |
