These goat cheese & basil stuffed peppadews are an easy yet festive appetizer that are perfect for holiday parties!
Every month my sister, my friend Lisa and I go down to the Strip District in Pittsburgh to do some food exploring and shopping. The Strip is a wonderful area of Pittsburgh where you can find just about anything food related. One of the things Lisa bought recently was this huge can of peppadews. Seeing these bright red peppers I remembered how she would stuff them with cheese to make the perfect finger food for a party. So for this weeks Sunday Supper theme of Easy Holiday Party Recipes I decided to make these goat cheese & basil stuffed peppadews.
One of the reasons that I used these peppers are for their round shape and lovely scarlet red color. Peppadews are a sweet, slightly spicy South African pepper. Like Lisa, I too bought the huge can of peppers that we found in an Italian grocery store.
The peppadews were marinated in a thick, sugary, pickle-like juice. So when I mixed up the tangy goat cheese, garlic and basil, it went perfectly with the spicy, sweet peppadews. On top I sprinkled some chopped pecans just because I like the crunch and it made them a bit neater looking.
Goat Cheese & Basil Stuffed Peppadews
So start to finish this appetizer can’t take more than 10 minutes. And I’m sure many of you are more creative than me and can come up with a beautiful way to display all these red beauties.
I hope you like this super easy and tasty appetizer. For more great ideas scroll down to see my friends at Sunday Supper’s recipes. And a special thank you to Caroline from Caroline’s Cooking for hosting. Enjoy!
Goat Cheese & Basil Stuffed Peppadews
- 30 peppadews marinated
- 4 oz goat cheese
- 1 oz cream cheese
- 4 basil leaves finely chopped
- 2 teaspoons crushed garlic
- 1/2 cup pecans finely chopped
In a small bowl, combine the cheese, basil and garlic. Mix well.
Drain and dry marinated peppadews for easier handling.
Stuff each peppadew with the cheese mixture and then dip the tops into the chopped pecans.
Refrigerate until ready to serve.
A few more easy appetizers to try!
- 3 Ingredient Citrus Salad by Wholistic Woman
- Caprese Dip by The Freshman Cook
- Easy Persimmon Appetizer with Minted Mascarpone by Caroline’s Cooking
- Goat Cheese & Basil Stuffed Peppadews by My Life Cookbook
- Mom’s Cheese Ball by Grumpy’s Honeybunch
- Mushroom Pate by Simple and Savory
- Boozy Slow Cooker Hot Cocoa by Cricket’s Confections
- Cranberry Cocktails 3 Ways by Monica’s Table
- Sparkling Pamplemousse by Books n’ Cooks
- Candy Cane Fudge by Hezzi-D’s Books and Cooks
- Easy Lemon Bundt Cake by That Skinny Chick Can Bake
- Pumpkin Nutella Cookie Bars by Take A Bite Out of Boca
- Sweet and Salty Toffee Bark by Pies and Plots
- Cheese Ball Pops by Palatable Pastime
- Cranberry Bacon Jam Crostini by Life Tastes Good
- Cranberry Bratwurst Bites in Cranberry Jezebel Sauce by Turnips 2 Tangerines
- Healthier Sausage Crescent Bites by Momma’s Meals
- Hoisin Beef Purses by Cindy’s Recipes and Writings
- Jalapeno Potato Poppers by Mindy’s Cooking Obsession
- Spicy Sausage Tarts by A Mind “Full” Mom
- St. Louis Ravioli by Bottom Left of the Mitten
- Tuna Salad Deviled Eggs by Food Lust People Love
- Loaded Pizza Stew by Cosmopolitan Cornbread
- Roast Chicken with Scallions and Mushrooms by Asian In America
- Simple Christmas Pizza by Cooking Chat
- Stuffed Turkey Cutlets by Sunday Supper Movement
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