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Marinated Goat Cheese Stuffed Cherry Peppers With Salad
Ingredients
- 1/2 lb Homemade Goat Cheese (see recipe) Salt to taste Freshly-grnd white pepper to taste
- 16 x marinated cherry peppers liquid removed, rinsed, and dry - (canned variety works best)
- 1 c. extra-virgin extra virgin olive oil
- 1/4 c. red wine vinegar
- 1 tsp minced garlic
- 1/2 c. minced fresh herbs (rosemary, basil, thyme, marjoram, oregano, chives, etc.)
- 8 c. washed arugula leaves
- 1/2 c. thinly-sliced red onions
- 8 slc proscuitto - (very thin)
Directions
- Whisk marinade ingredients together in a non-reactive bowl and set aside.
- With a sharp paring knife, remove stem and core of peppers and dry them well with paper towels.
- In a small bowl, mix goat cheese with salt and pepper, to taste. Carefully fill each pepper with goat cheese and place in a shallow non-reactive casserole dish or possibly bowl. Cover with marinade and chill overnight before serving. (For an interesting twist, dip in beer batter and fry)
- When ready to serve, remove cherry peppers from marinade and set aside. Using a spatula, transfer marinade to a large bowl, add in Arugula and sliced onions and toss well to combine.
- Divide salad between 8 salad plates, top with a piece of proscuitto and garnish with stuffed peppers.
- This recipe yields 8 servings.
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