Filled Peppadews

Preparation info
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Ripe Recipes

By Angela Redfern

Published 2010

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  • 250 g cream cheese, softened
  • 100 g cow or goat feta, crumbled


Beat the cream cheese and feta with a wooden spoon until smooth.

Add the finely chopped fresh herbs and the freshly ground black pepper. Mix to combine, taste and add salt if needed.

Transfer the mixture to a piping bag and fill the peppadews. Place in a shallow dish and drizzle olive oil over and serve as part of an antipasto selection or alone as a tasty snack.