Dill Pickle Boats

8 ingredients
6 steps

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)

Directions

  1. 1
    cut each pickle in halves lenghtwise.
  2. 2
    use a small spoon to scoop out the flesh from center of pickles (reserve flesh).
  3. 3
    chop reserved pickle flesh, mix with cheese, red peppers, parsley, mustard.
  4. 4
    taste for salt and pepper.
  5. 5
    spoon the cheese mixture back into the pickle halves, press down with spoon to mould in centre.
  6. 6
    sprikle with paprika for garnish.

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