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Blistered Shishito Peppers with Whipped Goat Cheese

Photo by Meredith Steele

Grab shishito peppers from our farmers markets to make this simple but tempting game-day snack. Once blistered, these smoky tender peppers are dipped in a lemon-goat-cheese dip to cool off any hot pods you may get. We use silky smooth, local goat cheese from Latte Da Dairy or Lost Ruby Ranch for an exceptional dip.

Makes 4 to 6 servings

8 ounces shishito peppers
1 tablespoon canola oil
½ teaspoon fl aked sea salt
4 ounces local goat cheese
1 tablespoon lemon juice
½ teaspoon grated lemon zest

In a large bowl, toss shishitos in oil. Lay peppers on a large baking sheet and place under the broiler. Broil peppers until they just begin to blister, about 3 minutes. Stir and continue to broil until softened, charred and blistered.

To make the whipped goat cheese, place goat cheese, lemon juice and zest in a food processor or blender. Puree until smooth and whipped. (If it’s too thick, add a tablespoon of water). Serve immediately.

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