Tuesday, January 17, 2012

Stuffed Pepperoncini

This is one of the most popular, and one of the easiest, appetizers in my regular rotation. We can hardly have people over without my boyfriend requesting them. He ends up eating the lion's share before company even arrives, and those that I'm able to save from him end up in someone else's belly. They're a definite people-pleaser!



They seem to be a fairly popular appetizer, judging by a quick Google search. I first heard of them when a co-worker brought them in over the holidays, and I thought the only thing that could make them better was a little pancetta. (What else?)



32 ounces pepperoncini, tops sliced off, seeded
8 ounces cream cheese, room temperature
1/4 inch thick slice pancetta, cubed

Crisp pancetta. Cool, then stir into cream cheese. Put cream cheese in a pastry bag or a plastic bag with a corner cut off (make sure the opening is big enough so the pancetta won't clog it). Pipe cream cheese into pepperoncinis.


I like to serve these along with some focaccia and meatballs for people to nibble while I finish the main course. 

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