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Categories:Viewed: 58 - Published at: a year ago
Ingredients
- 1 (1 liter) jar whole kosher dill pickle
- 125 g rosenborg beelablu cheese
- 2 tablespoons roasted red peppers, chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon prepared yellow mustard
- salt
- black pepper
- paprika (optional)
Method
- cut each pickle in halves lenghtwise.
- use a small spoon to scoop out the flesh from center of pickles (reserve flesh).
- chop reserved pickle flesh, mix with cheese, red peppers, parsley, mustard.
- taste for salt and pepper.
- spoon the cheese mixture back into the pickle halves, press down with spoon to mould in centre.
- sprikle with paprika for garnish.
