- 1 (14 ounce) jar Peppadew peppers
- 1 (5.2 ounce) package Boursin Cheese, garlic and fine herbs or white goat cheese
- 1 package walnuts or pecans, halved
- Slice Peppadew peppers in halves or quarters.
- Spread with Boursin cheese.
- Top with a walnut or pecan half or quarter.
- Serve on a platter.
This is a wonderful sweet/ spicy combination.
Adapted from Let The Big Dawg Eat...Again by Loran and Myrna Smith