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

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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!

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Viviane January 23, 2014 at 11:09 am

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

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RavieNomNoms January 24, 2014 at 11:17 am

Absolutely amazing!

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