Ingredients
Goat Cheese Stuffed Peppadews
- 14 ounce (400 gram) jar peppadews
- 3 strips cooked bacon
- 4 ounces (120 grams) goat cheese
- 2 ounces (60 grams) cream cheese
- ½ teaspoon garlic powder
- kosher salt to taste
- ¼ cup (20 grams) panko bread crumbs
- ½ tablespoon unsalted butter, melted
Balsamic Reduction (optional)
- ¼ cup (60 ml) balsamic vinegar
Instructions
- Preheat oven to 350°F (180°C).
- Drain and rinse the peppadews.
- Mix together the goat cheese, cream cheese, garlic powder, salt and pepper. Finely chop the bacon and add it to the mixture.
- Using a piping bag (or a ziplock bag with the corner cut off), pipe the goat cheese mixture into each peppadew.
- Combine the panko and melted butter and sprinkle on top of each peppadew.
- Arrange the peppadews in a baking dish in a single layer. Bake for 20 minutes or until the tops are slightly golden. If you’d like, you can broil the peppadews for a minute or two for an extra crispy topping.
- While the peppadews are baking, heat the balsamic vinegar in a small pot over medium heat. Bring to a boil, reduce heat and simmer until the sauce reduces and thickens enough to coat the back of a spoon (about 5-10 minutes).
- Serve the stuffed peppadews hot and with a drizzle of balsamic reduction.