Herbed Boursin-Stuffed Peppadews

Peppadews arrived in American markets about twenty years ago, and I've been stuffing them ever since. These small, sweet-tangy peppers from South Africa sit somewhere between a cherry tomato and a pickled piquillo on the flavor spectrum. Bright acidity, gentle heat, and a texture that holds its shape when filled. They're the perfect vessel for creamy cheese.

Boursin does most of the heavy lifting here. That soft French cheese, already perfumed with garlic and fine herbs, needs only minor enhancement. A bit of fresh dill, some chives, perhaps a whisper of lemon zest. You're not reinventing the wheel. You're putting better tires on it.

This is honest party food. The kind where you do all the work Tuesday night, slide the platter into the refrigerator, and pull it out Friday when guests arrive. The flavors actually improve with time as the cheese absorbs some of that sweet-tart pepper brine. I've watched caterers charge obscene sums for this exact preparation. You'll make it for the cost of a decent lunch.