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