Grilled Wild Cherry and Goat Cheese Poppers
Recently, we received a very special package in the mail, a 10.5 oz package of Ile de France goat cheese with a brief note asking us to come up with our own unique recipe.
Since we were also in the process of testing out the new Grill Innovations Gas Grill Plate (check out the full details on turning your grill into a convection cooker here), we started thinking of ways to create something extra special on the grill for the Ile de France folks.
And here's what we came up with...Smoke In Da Eye's Poppin' Poppers.
Grilled Wild Cherry and Goat Cheese Poppers
One 10.5 oz package Ile de France goat cheese
1/4 cup wild cherry preserves
24-36 Peppadew sweet piquante peppers
6 slices thick cut bacon cut into 2 inch strips
Place peppers onto a metal baking sheet. Blend goat cheese and cherry preserves until smooth. Place into a piping bag (a gallon Ziploc back with a corner removed works as well), snip off the end and pipe mixture into the center of each pepper until full. Top each with a strip of bacon.
Meanwhile heat grill to approximately 450 degrees, adding a chunk of fruit wood such as cherry for additional flavor. Once heated, add the grill plate, place baking sheet on top and close lid. Allow to cook untouched for approximately 15 minutes until bacon has browned and crisped. Remove cool and plate.
Be sure to follow us on Twitter at http://www.twitter.com/smokeindaeye
Since we were also in the process of testing out the new Grill Innovations Gas Grill Plate (check out the full details on turning your grill into a convection cooker here), we started thinking of ways to create something extra special on the grill for the Ile de France folks.
And here's what we came up with...Smoke In Da Eye's Poppin' Poppers.
Grilled Wild Cherry and Goat Cheese Poppers
One 10.5 oz package Ile de France goat cheese
1/4 cup wild cherry preserves
24-36 Peppadew sweet piquante peppers
6 slices thick cut bacon cut into 2 inch strips
Place peppers onto a metal baking sheet. Blend goat cheese and cherry preserves until smooth. Place into a piping bag (a gallon Ziploc back with a corner removed works as well), snip off the end and pipe mixture into the center of each pepper until full. Top each with a strip of bacon.
Meanwhile heat grill to approximately 450 degrees, adding a chunk of fruit wood such as cherry for additional flavor. Once heated, add the grill plate, place baking sheet on top and close lid. Allow to cook untouched for approximately 15 minutes until bacon has browned and crisped. Remove cool and plate.
Be sure to follow us on Twitter at http://www.twitter.com/smokeindaeye
- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ
I want some...
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sounds and looks delicious! The grill plate sounds like something I'm going to have to try out!
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That's the most beautiful thing I've seen wrapped in bacon in a long time!
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