Elevate your next party spread with these elegant baked jalapeño peppers. Stir chives into creamy, cooling goat cheese to stuff the peppers, and then wrap them up in strips of salty prosciutto.
What You Get
Preheat the oven to 400°F. Remove the goat cheese logs from the fridge to soften. Line a sheet pan with parchment or foil. Chop the chives, (you should have 3 tablespoons) and stir them into the goat cheese in a small bowl.
Remove the stems from the jalapenos, cut them in half lengthwise, and scoop out the seeds and white membrane with a small spoon, such as a teaspoon (wear gloves while preparing the jalapeños if you have sensitive skin, and be sure to wash your hands after handling them).
Separate the prosciutto and cut any wide pieces in half lengthwise so that you have 20 strips. Stuff each jalapeno half with 1 tablespoon of the herbed goat cheese, and wrap each jalapeño with a slice of prosciutto. Arrange the stuffed jalapeños on the prepared pan and bake until the prosciutto is starting to crisp, 15 minutes. Arrange on a serving platter and dig in.