Blistered Shishito Peppers with Whipped Goat Cheese
Naturally gluten-free, Blistered Shishito Peppers with Whipped Goat Cheese bring a lighter, more refined option to your spread.
Ingredients
For the peppers:
- 1 lb fresh shishito peppers well washed and patted dry
- 1 Tbsp extra-virgin olive oil
- Freshly ground black pepper to taste
- A pinch of fine sea salt or flaky sea salt at the end
For the whipped goat cheese dip:
- 4 oz soft goat cheese full fat or lighter — your preference
- 1 Tbsp plain Greek yogurt for creaminess and a touch of tang
- 1 Tbsp honey or a drizzle of maple syrup, if you prefer
- Optional: fresh herbs such as chives or thyme finely chopped
Instructions
Preheat & prep
- Preheat your broiler (or highest oven setting). Line a rimmed baking sheet with parchment or a silicone mat to prevent sticking and mess.
Dress the peppers
- Toss your shishito peppers in a bowl with the olive oil so they’re lightly coated. Spread them out in a single layer on the baking sheet. Sprinkle with a bit of black pepper — hold off on heavy salting until after blistering.
Blister the peppers
- Place the tray under the broiler (or in the oven’s top rack) for about 5 to 7 minutes, watching carefully. Rotate or shake the pan once if needed. You want beautiful blistering without burning — the skins should be charred in spots, and the peppers softened but still with texture.
Make the whipped goat cheese
- While the peppers are blistering, combine goat cheese, Greek yogurt, and honey in a small bowl or in your food processor. Whip until silky, light, and spreadable. If it’s too stiff, add a teaspoon or two of water or yogurt. Stir in fresh herbs if you like.
Serve with style
- Transfer the blistered shishitos to a serving platter. Dollop or pipe the whipped goat cheese into a shallow bowl and place it alongside. Sprinkle a light pinch of flaky sea salt over the peppers to finish. Encourage your guests (or family!) to dip and enjoy.