Piquillo peppers with whipped goat cheese and balsamic reduction

January 21, 2014

Piquillo peppers with whipped goat cheese and balsamic reduction

This is a delightful appetizer to serve in the fall and winter months, when sweet bell peppers are not in season. Piquillo (“little beak”) peppers are a small sweet pepper traditionally grown in Northern Spain. They’re harvested at their peak, fire roasted and then jarred. They have a unique sweetness and a slight smoky flavor that’s truly addictive.

Here the delicious peppers are stuffed with whipped goat cheese and served with a drizzle of balsamic reduction. It’s a simple and yet utterly delicious appetizer or tapa, one that’ll brighten both your table and your taste buds.

On a side note, I encourage you to make your own goat cheese. It’s extremely easy to do and only requires a bit of planning. It turns out so light and creamy that you might never be tempted to buy fresh goat cheese again!

Piquillo peppers stuffed with whipped goat cheese

Get this recipe, along with step-by-step videos, now! Plus 30 days’ free membership to Food & Style Club, Viviane’s beautiful interactive cookbook. No credit card required.

Already a Club member? Get your recipe here.

Piquillo peppers with whipped goat cheese and balsamic reduction

You might also enjoy this Quinoa with Piquillo peppers, cured olives and frisée

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 3 comments… read them below or add one }

lisaiscooking January 22, 2014 at 2:37 pm

I love piquillos, and these are lovely with the goat cheese stuffing. And, I’d love to try making goat cheese!


Viviane January 23, 2014 at 11:09 am

Lisa, thank you for stopping by! You will adore making your own goat cheese!


RavieNomNoms January 24, 2014 at 11:17 am

Absolutely amazing!


Leave a Comment

Previous post:

Next post: