John Myers
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Antipasti – Pepperoni Filled with Cream Cheese
The perfect antipasti – pepperoni filled with cream cheese recipe with a picture and simple step-by-step instructions.
- 300 g Pepperoni from the glass [the thicker the better]
- 200 g Cream cheese with herbs
- 250 g Sheep cheese
- 2 tablespoon Dried basil
- 2 piece Clove of garlic
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- For the red cream cheese filling
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- 2 tablespoon Paprika cream
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- To insert
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- 300 Milliliters Olive oil
- 1 piece Clove of garlic
- 2 piece Spring onion
- 1 tablespoon Pepperoni stock from the glass
- 5 piece Colorful peppercorns
Preparation…
- Remove the pepperoni heads and carefully remove the seeds from inside. Rinse with cold water. Garlic peel ….
The cream cheese cream …
- Put the garlic, basil, cream cheese and sheep cheese in a bowl. Now puree everything with a hand blender to an even mass. If you want the red cream, you should add the paprika cream here.
The filling …
- Fill a freezer bag with the cream cheese and cut away a corner. Now the bag can be used like a piping bag and you can carefully fill the pepperoni with it. If necessary, press the cream carefully into the tips of the pepperoni with a teaspoon handle so that everything is filled. Chill the peppers.
The insertion …
- If you want to put in a pair of pepperoni, proceed as follows. Peel the garlic and the spring onion and cut into small cubes. Mix the oil, pepperoni stock, pepper, garlic and onion in a bowl. Place the pepperoni in the oil mixture in a container of your choice.
If…
- If, for whatever reason, some of the cream is left over … It is also ideal for spreading on bread …
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