Moving into holiday time, it’s great to have some new apps in your repertoire, whether to be a snack for guests (sometimes unexpected) popping in for a drink or to complement a meal.
If you serve only an hors d’oeuvre to unwanted guests, then they might leave early as they are likely still hungry.
That being said, the term “hors d’oeuvre,” which of course is French, literally means “outside the work” which is to say it is typically a food that is served in addition to a main course (or instead of in certain contexts).
The following recipe is great because it is served cold, so it can easily be prepared ahead of time or can be brought over to a friend’s house. Don’t you love it when company brings something over, but it “just needs a few minutes in the oven first”?
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Anyways, a great finish is something crispy, looks cool and gives it some crunch.
Stuffed Pepper Hors d’oeuvres
1-1/2 lb mini peppers, fresh
1 Tbsp. olive oil
1 shallot, fine chopped
1 clove garlic, minced
1 Tbsp. sun-dried tomato, rough chop
250g cream cheese
250g goat cheese
Salt & pepper
Pinch basil, pinch chili flakes
Garnish: “hickory sticks or fried noodles”
- Lightly soften garlic & shallots in oil on the stove but don’t allow to brown.
- Place in food processor with tomatoes, cheeses and seasoning.
- Allow to mix well, should be a nice pink colour.
- Meanwhile cut peppers in half, scoop out seeds and place on tray cup side up.
- Using a pastry bag or even a zip lock bag with the corner snipped off, squeeze cheese mixture into peppers.
- Allow to chill.
- Garnish and serve cold.