Last week at the farmer’s market I couldn’t resist buying a bucket of the most ginourmous jalapeños that I’ve ever seen. I had no idea what to do with them, I considered pickling them or making a jelly. I wound up making poppers, which was fun and will make for a good appetizer or keto snack.
This dish would be fun to make with the kids. I just seasoned some cream cheese (salt & pepper) cut the stems off the peppers, cut a slit down one side of the pepper and stuffed with about a tablespoon of the cream cheese. I then wrapped an uncooked slice of bacon around each pepper and secured with a toothpick. I chose to freeze these, when I’m ready to cook I’ll defrost, remove toothpick and bake them at 350 for about 20 minutes.
Sometimes you just don’t need a big meal. Tapas, mezze, antipasto, appetizers, whatever you call it, it’s fun to make and to share.
Last night we plated up some mortadella, prosciutto, gouda, homemade pickles, pepperoncini and fresh bruschetta.
Add a nice crusty baguette or warmed pita bread and you’re all set!
(And the wine, don’t forget the wine!)
Pro-tip: The bruschetta is super easy to pull together. I dice up some really ripe plum or san marzano tomatoes (if I can find them), add minced garlic and diced red onion to taste and season with kosher salt, fresh cracked pepper and a little dried oregano. Let it marry for about an hour in the fridge. Meanwhile, cut the baguette into 1/2 inch slices and brush one side with a little EVOO. Then to toast – I toast only one one side, leaving the other side softer. I do this so the crouton doesn’t break into a million pieces when you take a bite of it. When cooled top (the toasted side) with about 1 teaspoon of tomato mixture, plate and serve!