10 oz Soft Goat Cheese (or Toffuti Sour Cream if you need it to be dairy-free)
4 Tbsp finely chopped fresh chives (plus 1 Tbsp more for garnish)
1 jar (12oz) of roasted piquillo peppers
In a small bowl, combine the goat cheese (Tofutti Sour Cream) and the chives, salt and Garlic Pepper. Set aside. Cut the stems off the peppers and then remove the seeds and ribs from the inside of each of the peppers without tearing the skins. Using a small spoon, fill each pepper with about 1 Tbsp of the cheese mixture. Place the filled peppers on a platter. Brush the peppers with the Chive Extra Virgin Olive Oil and drizzle the balsamic over the peppers and use the remaining chopped chives to garnish.
From the kitchen of Kim Weiss, owner of Spirits & Spice