Cooking Instructions
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Step 1
Finely chop the
Marinated Artichokes (1/4 cup)
.
Step 2
Mince the
Garlic (2 cloves)
and chop the
Fresh Parsley (1 Tbsp)
.
Step 3
In a small bowl, mash the
Goat Cheese (4 oz)
with the parsley, artichoke hearts, and garlic.
Step 4
Stir in the
Balsamic Vinegar (1 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 5
Toast the
Pine Nuts (1/4 cup)
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.
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