Prep 15 mins
Cook 0 mins
I had this wonderful Tapa at a Spanish Dinner at our culinary school at NMC. Loved it so I am making them at home now. You can use mild or hot peppadews...you find them in jars at specialty grocery stores.
- 6 ounces soft fresh goat cheese
- 1 (14 ounce) jar peppadew peppers
- 2 tablespoons fresh chives, chopped
- Drain peppers and set aside. Mix the goat cheese and chives in a small bowl. Use 1/4 to 1/2 teaspoons of goat cheese to fill each peppadew with cheese mixture. Arrange on a serving platter, sprinkle more chives on top if desired.