I love Peppadews! These deliciously sweet yet spicy peppers are just so much fun to snack on raw, but even more fun to cook with.
Needed for this recipe:
• Peppadew Peppers
• 15 Peppadew Peppers
• ¼ cup Chevre Goat’s Cheese
• ¼ cup Japanese Panko Breadcrumbs
• 2 Tablespoons Sunshine Coast Olive Oil Co. Garlic Infused Olive Oil
• 1/3 cup Sunshine Coast Olive Oil Co. Aged Dark Fig Balsamic
• Salt and Pepper
Begin by reducing the fig balsamic. Add ¼ teaspoon water to the balsamic, and heat on low until reduced about 1/3 (about 10-15 minutes). Let cool. Meanwhile, mix 1 Tablespoon of Garlic Oil into the chevre. Stuff each Peppadew completely with the cheese/garlic oil mixture. Place the other remaining Garlic Oil into a small bowl. In another small bowl, place the Panko bread crumbs. Brush the Garlic Oil on the outside of each Peppadew. Then dip the top of each Peppadew (stuffed with Goat’s cheese) into the garlic oil first, then the bread crumbs. Place on a cookie sheet. Broil on top rack of oven until the breadcrumbs are browned, 2-3 minutes.
Let Peppadews cool, then just prior to serving, drizzle with Fig balsamic reduction.