Posted Thursday, June 12th, 2014 by & filed under Recipe.

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Kick up the classic BBQ a notch with these Southern inspired stuffed jalapeños. The sweetness of the peach + goat cheese pairs perfectly with the jalapeño’s peppery *zing*. And, can you really ever go wrong with something wrapped in prosciutto?

Goat Cheese + Peach Stuffed Jalapeños | Red Stamp

Goat Cheese + Peach Stuffed Jalapeños | Red Stamp

Goat Cheese + Peach Stuffed Jalapeños | Red Stamp

GOAT CHEESE + PEACH STUFFED JALAPEÑOS
{makes 8 servings}

8 jalapeños
2 Tbsp. olive oil
3 oz. prosciutto slices {cut in half lengthwise}
6 oz. goat cheese {room temperature}
4 Tbsp. peach jam {plus extra for dipping}
8 peach slices
Toothpicks

Preheat oven to 375 degrees. Cut jalapeños in half lengthwise + de-seed. Place on foil covered baking sheet, drizzle with 1 Tbsp. olive oil and bake for 8 minutes. Set aside to cool.

In a griddle pan, heat 1 Tbsp. olive oil + place prosciutto slices in pan. Cook until brown and crispy. Remove from heat.

In a small mixing bowl, combine goat cheese + peach jam. Fill each jalapeño half with mixture. Wrap prosciutto slice around jalapeño and secure with toothpick.

Serve with a side of peach jam + peach slices.

Goat Cheese + Peach Stuffed Jalapeños | Red Stamp

 

This recipe can do double duty too. Serve it up as a quick appetizer for the annual neighborhood block party. Unique + delicious! 

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