The weather is starting to turn now and I’m reminded every week at the Framers Market in the park that the days of fresh, local produce are coming to an end. Which was one of the main factors behind my decision to cook a whole meal with this fresh produce last week for friends, and these little, plump globes of fun colours were just too tempting to ignore. Such a lovely, fun thing to start an evening off with, too. A little plate of amuses bouche over the first bottle of wine while everyone exchanges greetings and catches up on tidbits of news. They went down a treat, still hot from the oven, oozing and juicy and super scrumptious. Don’t expect the the unwritten rule of nobody-eat-the-last-one-on-the-plate to be observed with these tasty morsels.
Goat Cheese Stuffed Mini Peppers
A dozen or so mini peppers
100g ripened, soft goat cheese
½ cup ripe cherry tomatoes
handful basil leaves
½ Tbsp pine nuts
1 clove garlic
1 Tbsp extra virgin olive oil
salt and pepper to taste
-preheat oven to 350˚F
- cut the tops off the peppers, de-seed, rinse and dry on paper towel. Reserve tops.
- put basil, pine nuts, garlic and oil in a food processor (or mortar and pestle) and process to form a pesto consistency. Add olive oil and mix well.
- halve the tomatoes and pulse in a processor a few times to pulp some of them. Chop up any big pieces that stand out.
-mix cheese, tomatoes, pesto and salt and pepper to taste.
- fill each pepper, replace top and bake 20 mins. Allow to cool a bit before serving.