Monday, June 17, 2013
Grilled Peppadews with Smoked Mozzarella
Serves 4 to 6 (can be easily doubled or tripled; allow 3 to 4 per person)
Neutral cooking oil, for the grill
24 Peppadew peppers
3 ounces smoked mozzarella or gouda cheese, cut into small cubes (See Notes)
Place a cast iron skillet directly on the grill grates, cover, and preheat on medium-high. (Alternately, heat a grill pan over the stovetop on medium-high heat.) Brush pan with cooking oil.
When the skillet is piping hot, use long kitchen tongs to add the stuffed peppers to the pan. Cook the peppadews, rolling and turning as needed, until the skin is charred and the cheese is melted, about 2 - 3 minutes. (If the cheese is coming out of the top, just use the tongs to gently "squeeze" it back in.)
Serve warm or at room temperature. To reheat, place in a 400°F oven until warmed through.
Recipe Notes
- Almost any type of cheese can be used. Mix room temperature goat cheese, Boursin, feta, or queso fresco with a tablespoon of olive oil and a pinch of salt and stuff into the peppadew.
# posted by Chelsea @ 7:42 AM 
