Lunchbreak: ZED451 chef Mike Hernandez makes boursin stuffed peppadews

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Boursin Stuffed Peppadews

24 peppadews
3/4 cup slivered raw almonds
boursin cheese

Place boursin cheese into piping bag. Remove peppadews from can and place on sheet tray with open-end facing down.  Place sheet tray on preheated oven on broiler setting, cooking 3-4 minutes or until peppadew skin begins to blister. Remove and allow to cool. Place slivered almonds even across an ungreased sheet tray. Place in oven at 325 degrees for 8-10 minutes or until they start to turn golden brown. Almonds will need to be flipped or stirred every couple of minutes or so. Once baked and cooled off, crush almonds. Pipe boursin cheese into peppadews, filling them. Finish off by sprinkling the open-end of the peppadews with crushed almonds.  Serve at room temperature.

Boursin Cheese

8 oz cream cheese
1 oz butter
3 oz goat cheese
1 tsp thyme
1/2 tsp parsley
1/4 tsp cracked black pepper
1/4 tsp salt
1 Tbs chopped garlic
1 Tbs lemon juice

Remove butter, cream cheese and goat cheese from refrigerator and let get to room temperature. Mince garlic and chop parsley. Combine all ingredients in kitchen aid and mix on low speed until all ingredients are combined. Place in piping bag.

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