Goat Cheese & Pine Nut Stuffed Peppadews

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

30 g

Marinated Artichokes

115 g

Goat Cheese

2 cloves

Garlic

3 g

Fresh Parsley

5 mL

Balsamic Vinegar

35 g

Pine Nuts

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Finely chop the Marinated Artichokes (30 g) .

Step 2

Mince the Garlic (2 cloves) and chop the Fresh Parsley (3 g) .

Step 3

In a small bowl, mash the Goat Cheese (115 g) with the parsley, artichoke hearts, and garlic.

Step 4

Stir in the Balsamic Vinegar (5 mL) , Salt (to taste) , and Ground Black Pepper (to taste) .

Step 5

Toast the Pine Nuts (35 g) in a skillet over medium heat.

Step 6

Chop the toasted pine nuts.

Step 7

Stuff each peppadew with a spoonful of the goat cheese mixture.

Step 8

Roll the cheesy end of each peppadew in the crushed pine nuts. Serve immediately or refrigerate.