Ingredients:

  • 8 oz soft goat cheese, room temperature
  • 2 tbsp heavy cream
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh chives, finely minced
  • 1/2 tsp cracked black pepper
  • 1/4 tsp kosher salt
  • 12 mini sweet peppers
  • 6 slices thinly sliced Prosciutto di Parma
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the mini peppers in half lengthwise and gently scoop out the seeds and ribs using a small spoon. Pat the insides of the peppers with a paper towel until completely dry.
  2. In a small bowl, combine goat cheese, heavy cream, lemon juice, lemon zest, minced chives, salt, and black pepper. Whisk or stir vigorously until the mixture is smooth and holds a soft peak.
  3. Transfer the cheese mixture into a piping bag or a plastic bag with the corner snipped off.
  4. Pipe a generous swirl of the herb cheese into each pepper half, filling it to the brim.
  5. Tear each prosciutto slice into thin ribbons. Wrap a ribbon of prosciutto around the center of the filled pepper or nestle a small piece on top of the cheese.
  6. Garnish with chopped fresh parsley and optionally chill for 30 minutes to allow flavors to meld before serving.