Goat Cheese Peppadew Peppers—Gluten Free
|1 jar Cocina Selecta Sweetypepps|
|8 oz goat cheese, softened|
|1/4 cup whipping cream or half & half|
|Fresh herbs to blend into goat cheese, if desired|
|Salt and pepper to taste|
|1 cup Aunt Angie's Balsamic Vinegar of Modena|
Place the peppers on a greased baking sheet, top side up. Place the goat cheese and cream into a bowl; mix until smooth. It will be really thick. Add any herb you wish at this stage. Add salt and pepper to taste.
With a small spoon or piping bag, fill each pepper with the goat cheese mixture. Place under the broiler for about 3-4 minutes. Watch closely, they will cook very quickly. In the meantime, pour the balsamic vinegar into a small saucepan. Bring to a boil; continue to soft boil for 5 minutes until the vinegar reduces by half and thickens into a sauce. Remove from heat and allow to cool. When the peppers are ready, pull them out of the oven. Place on a plate or platter and drizzle with the balsamic vinegar reduction.