- Cook Time
- Prep Time
- 6 ServingsServings
- 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
- 4 small handfulls micro-greens
- Freshly snipped chives
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