Chevre-stuffed Peppadews and Quote of the Month

The Other Stupid and I have been making a super-easy hors d'oevre by taking drained peppadews, stuffing them with mild goat cheese (we lean toward Laura Chenel), placing them on a cookie sheet, lightly drizzling with olive oil, then baking in a hot oven for just a minute or two until the cheese melts and just starts to bubble. We put the 'dews on a plate, drizzle with really posh olive oil, sprinkle with some fleur de sel, then serve. That's it.

While making this for the umpteenth time, TOS discovered that it's easier to do the stuffing by using the "wrong" end of a spoon as a narrow scoop. It suddenly halved the prep time. His comment: "I feel like the monkey with the bone at the beginning of 2001."

I first learned about peppadews about two years ago. Huge search, finally found them and had them mailed to me. Now they are available in my local supermarket. I love them, and have been wanting to try them with the goat cheese. Thanks for the suggestion. If you have any other peppadew ideas, let us know.
I tried them with cream cheese, adding bits of low-fat salami. Nice, with a few chives on top.

OK, I give up.

What the heck's a peppadew when it's at home?

-Paul W.

I quite like them stuffed with ricotta.

Paul - it's like a miniature spicy red capsicum.
Look at this website http://www.peppadew.com/

Cheers,
Sue

I've been getting them at Whole Foods for a few years now. Tried several different cheese stuffings - the latest were Maytag Blue and Morbiere (separately - not together). Delicious!

low-fat salami

Karen isn't that an oxymoron? does it taste like good salami? I am trying to imagine it.

Have you tried Gallo 60 % less fat, Light Italian Dry Salame? We like it for a snack, with a Bruno's Wax pepper tucked inside. Any pickled hot or mild pepper would do. It won the 2007 "Best Taste Award" 60 calories for 5 slices.
Not bad for a snack, considering the 100 calorie paks companies are putting out, with much less taste than the light Italian Dry Salame.

[Jenise]

low-fat salami

Karen isn't that an oxymoron? does it taste like good salami? I am trying to imagine it.

Bob, I'm with you. Noble as the idea is, I'm noshing on a fat slice of Armandino Batali's "house salami" as I speak, and I wouldn't change a hair on it's head. It is without doubt the best salami I've ever had, bar none. Very coarse, garlicky and slightly sour. I buy a whole one and keep it in the fridge lightly wrapped in paper so I can whack off a slice whenever the urge strikes. It strikes often.