Warm Piquillo Peppers with Goat Cheese, California Raisins and Moscatel Vinaigrette

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Warm Piquillo Peppers with Goat Cheese, California Raisins and Moscatel Vinaigrette
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings

Ingredients

  • Piquillo Peppers
  • 8 whole roasted piquillo peppers
  • 1-1/2 c. soft goat cheese
  • 1/2 c. toasted pine nuts
  • 1/2 c. California golden raisins, soaked in water for 3 to 4 hours
  • 3 tbsp. finely snipped fresh chives
  • 3 tbsp. finely chopped fresh basil
  • 1/2 tsp. piment d\'Espelette or freshly ground black pepper
  • 1/4 c. heavy cream
  • Moscatel Vinaigrette
  • 3-1/2 tbsp. Moscatel vinegar or balsamic vine
  • 1/2 Tsp. Kosher Salt
  • 1/4 tsp. freshly ground black pepper
  • 1/3 c. extra virgin olive oil
  • 3 tbsp. California golden raisins, soaked in water for 3 to 4 hours
  • Garnish
  • 4 small handfulls micro-greens
  • Freshly snipped chives

Preparation

Preparation

1 Piquillo Peppers

2 Preheat oven to 375°F. Lay out peppers on a small sheet pan and set aside.

3 Combine remaining ingredients in a large mixing bowl and mix until completely integrated and cheese is uniform in texture.

4 Gently stuff each pepper with equal amounts of goat cheese mixture and return to sheet pan. Bake at 375°F just until warmed through, about 5 to 6 minutes.

5 Moscatel Vinaigrette

6 Combine vinegar, salt, pepper and olive oil in a mixing bowl and whisk together vigorously. Stir in raisins; set aside.

7 To Serve

8 Garnish each of four plates with a handful of micro-greens. Prop one stuffed piquillo pepper against a second one on each plate

9 Spoon vinaigrette liberally over all and sprinkle with snipped chives. Serve immediately.

Source: Chef Gerald Hirigoyen and California Raisin Marketing Board