Makes about 20
3 ounces soft goat cheese, at room temperature
1 Tbsp plain yogurt or heavy cream
1 tsp Shabazi N38, plus more for garnish
2 tsp fresh parsley, chopped fine
About 20 peppadew peppers, hot or mild as you prefer
Cilantro of flat-leaf parsley leaves for garnish
Drain peppadews on paper towels to remove excess liquid.
In a small bowl, mix goat cheese, shabazi spice, and parsley.
Place the goat cheese mixture in a piping bag fitted with a plain or star tip or plastic sandwich bag with just the tip of the end of the bag cut off.
Pipe mixture into the peppadews. Sprinkle with more shabazi spice and garnish with your leaf of choice.
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