12 PEPPADEW® Peppers,
7 ounces goats milk
3 tablespoon milk
1/4 teaspoon ground black pepper
5 to 7 basil leaves, chiffonade
Drain the PEPPADEW® Peppers. Combine goat milk, milk and pepper in a food processor until combined and mixture has a creamy texture. Using a piping bag fill each pepper with the goat cheese mixture. Top with basil and serve. These may be made in advance. Hold basil until just prior to serving. Enjoy!