Herbed Boursin-Stuffed Peppadews

Ingredients

Equipment Needed

• •Piping bag with large star tip (or zip-top bag)
• •Medium mixing bowl
• •Serving platter or board
• •Clean kitchen towels

Instructions

1. 1

   Drain and dry the peppers

   Pour the Peppadews into a colander and let them drain for five minutes. Transfer to a clean kitchen towel or paper towels and gently blot each pepper dry, inside and out. Excess brine dilutes the cheese filling and creates weepy platters. Take your time here. This small act of diligence makes the difference between appetizers that look professional and ones that look like they came from a deli counter.

   Save the brine. It makes a spectacular addition to Bloody Marys or salad dressings.
2. 2

   Prepare the filling

   In a medium bowl, combine the softened Boursin with chives, minced dill, lemon zest, and several grinds of black pepper. Mix with a fork until the herbs are evenly distributed and the cheese is smooth and pipeable. Taste it. The Boursin already carries garlic and herbs, so you're adding brightness and fresh green notes, not overwhelming what's already there.

   Let the Boursin sit at room temperature for thirty minutes before mixing. Cold cheese resists blending and clogs piping bags.
3. 3

   Fill the piping bag

   Transfer the cheese mixture to a piping bag fitted with a large round or star tip. If you don't own piping equipment, a sturdy zip-top bag with one corner snipped works perfectly well. Cut the opening about half an inch wide. Twist the top of the bag to push the cheese toward the tip, eliminating air pockets.

   For the cleanest presentation, use a star tip. It creates visual interest and hides any imperfections in your piping technique.
4. 4

   Stuff the peppers

   Hold each Peppadew with the opening facing up. Insert the piping tip just inside the cavity and squeeze gently, filling until the cheese mounds slightly above the rim. The peppers are small, so work with a light touch. Overfilling causes the cheese to squish out when guests pick them up. Arrange stuffed peppers on your serving platter as you go, spacing them about an inch apart.

5. 5

   Finish and chill

   Once all peppers are filled, drizzle the platter lightly with extra-virgin olive oil. The oil adds richness and creates visual appeal, catching the light like little jewels. Sprinkle with flaky sea salt and scatter fresh dill fronds across the arrangement. Cover with plastic wrap and refrigerate for at least one hour before serving. This resting time firms the filling and allows flavors to meld.

6. 6

   Serve at the right temperature

   Remove the platter from the refrigerator fifteen to twenty minutes before guests arrive. The cheese tastes best when it's lost its refrigerator chill but hasn't begun to slump. It should yield easily when bitten but hold its shape on the pepper. Set the platter where it won't sit in direct sunlight, and watch them disappear.

Chef Tips

• •Peppadews are sold under that trademark name in most grocery stores, usually near the olives and pickled vegetables. If you can't find them, piquillo peppers or sweet cherry peppers work as substitutes, though they lack that distinctive sweet-tangy punch. Drain and pat dry whatever pepper you choose.
• •No Boursin available? Make your own filling with eight ounces of softened cream cheese, two tablespoons of softened butter, one minced garlic clove, and a tablespoon each of fresh chives and parsley. Season with salt and white pepper. It won't be identical, but it will be delicious.
• •For larger gatherings, scale using this math: one jar of Peppadews (about 30 peppers) requires two packages of Boursin. A party of twenty needs at least sixty pieces, so double everything. A party of forty needs triple. Always make more than you think necessary. These vanish.
• •The filling can be made up to three days ahead and refrigerated. Bring it to room temperature and stir before piping. The assembled peppers hold beautifully for 48 hours, covered tightly.
• •For a more substantial appetizer board, surround the stuffed peppers with marcona almonds, good olives, and thin slices of prosciutto. The salty, savory elements play beautifully against the sweet peppers.

Advance Preparation

• •The herb cheese filling can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and stir before piping.
• •Fully assembled stuffed peppers keep for 48 hours, tightly covered and refrigerated. The flavors actually improve overnight as the cheese absorbs some of the pepper's brine.
• •Do not freeze. The peppers become mushy and the cheese weeps upon thawing.

Frequently Asked Questions

Nutrition Information

1 serving (about 47g)