This is a spin on jalapeno poppers—a very retro version. The spicy and acidic pepproncini is subdued with creamy cheese, herbacious chives, and sweet and savory flavors of Worcestershire, Dijon, and honey. If the smoked salmon breaks apart, simply skewer it with a toothpick to hold together.
Ingredients
14whole, large peperoncini, drained
2ozcream cheese, softened
2ozgoat cheese, softened
2tsplemon zest
2tsplemon juice
⅓cchives
1 ½tspfresh cracked pepper
2TbspWorcestershire sauce
2tspDijon mustard
2tsphoney
3ozsmoked salmon slices cut into strips about
Toothpicks
Instructions
In a small bowl, whip together the cream cheese, goat cheese, lemon zest, lemon juice, chives, pepper, Worcestershire sauce, Dijon mustard, and honey. Set aside.
Make a slit on one side of the pepperoncini and fill each one with 2-3 tsp of cheese filling. Wrap each pepper in a strip of salmon and serve chilled.