Here is an easy starter to make on the grill while peppers are at their peak. Jalapeño peppers vary in heat from mild to hot, but whatever you start with, the creamy goat cheese mellows them out a bit. This could also be done with the mini sweet peppers, for those who don’t like any heat.
Remove the seeds and membranes from the jalapeños (most of the heat is concentrated in the membranes, or placenta of the pepper). Be careful to wash your hands well after handling the jalapenos, so you don’t spread the oils (some people like to wear gloves while handling hot peppers).
Cut the peppers in half and put about a teaspoon of goat cheese on each pepper half.
Pass them around and serve up the margaritas!
What about the shallot slices? They are splendid served on any meat, slightly charred and drizzled.
Yum, and shallots….triple yum!
Those look scrumptious! I have loads of goat cheese at the moment because it has become a staple starter at the Lampman house! And….with these peppers, I agree that the margaritas are a must have! Thanks Emily!
Shannon — do the kids like goat cheese? You should read the goat cheese medallion recipe — only it will make you crave a goat cheese salad for lunch — doesn't that sound good?
I am dying to see the boys, any chance you can come by for a trick or treat dress rehersal next month??
xo
yummy! spicy foods make me miss my california mexican food! I could go for a margarita right now too…OH WHOOOPS its only monday morning! haha!
xoxo Bardot in Blue