Surprise guests with an appetizer that doubles as a centerpiece.
For added flavor, the peppers are stuffed with a creamy and tangygoat cheesefilling made with garlic and Parmesan.
Just remember to let it come to room temperature before piping.
Credit:Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely
Ingredients
1(8-oz.
2(1/2-oz.)
pkg.rosemary sprigs
2(1/2-oz.)
pkg.sage sprigs, leaves and thin stems only
1(1/2-oz.)
Transfer goat cheese mixture to a small ziplock plastic bag or piping bag fitted with a decorative star tip.
Snip a 1/2-inch tip off ziplock or piping bag.
Arrange herb sprigs in a circle around the perimeter of a large round platter.
Pipe about 1 1/2 teaspoons cheese mixture into each pepper.
Arrange stuffed peppers, cheese sides up, on top of and around herb sprigs.
Garnish with olives; sprinkle peppers with chives.
Serve at room temperature, or refrigerate until ready to serve.
