Dill Pickle Boats

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 14
• 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)

Recipe

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