Fast finger snacks for light lunches

These quick and easy Peppadew finger foods are ideal to serve as a snack at a weekend braai, or as a light lunch on days when you’re not really hungry. Recipes developed by Becca Pusey

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Whether you’re just feeling peckish or are having guests over for a braai, these Peppadew finger snacks will be hit with everyone.

Black olive and Peppadew Piquanté Pepper cheese rolls

Serves 8

Ingredients

  • 380g good-quality pizza dough (enough for one medium pizza)
  • 60g drained Peppadew Piquanté Peppers
  • 4 tbsp sliced black olives
  • 6 tbsp grated Cheddar cheese

Method

  1. Roll out the pizza dough and cut into strips about 2cm wide.
  2. Chop the Peppadew peppers and black olives, and spread them evenly along the strips of dough.
  3. Roll each strip up to form a spiral, and place on a lightly greased baking tray.
  4. Sprinkle grated cheese over the rolls, and bake at 190°C for around 25 minutes, or until the dough is fully cooked and the cheese is golden brown.

Black olive and peppadew cheese rolls

Cheesy Peppadew Piquanté Pepper Tex-Mex tortilla roll-ups

Serves 2-3

Ingredients

  • 2 large flour tortillas
  • 4 tbsp guacamole
  • 60g spicy Cheddar cheese, grated
  • 120g cooked black beans
  • 60g drained Peppadew Piquanté Peppers
  • 4 tbsp sliced black olives

Method

  1. Spread the flour tortillas with guacamole, right to the edges. Add the remaining ingredients, ensuring they are spread across the full width of each tortilla (it’s easiest to put each ingredient in a strip across the center of each tortilla).
  2. Roll the tortillas up tightly, across the strip of ingredients (as opposed to along it).
  3. Cut each tortilla into slices a few inches thick, using a very sharp knife to avoid squashing the roll. Serve chilled.

Cheesy Tex Mex tortilla roll-ups

Creamy Peppadew Piquanté Pepper and artichoke dip

Serves 5

Ingredients

  • 60g Peppadew Piquanté Peppers, drained
  • 1 small clove garlic, peeled
  • 400g tin artichoke hearts, drained
  • Small bunch of fresh parsley
  • 400g cream cheese
  • 1 tsp lemon juice
  • Black pepper
  • Salt

Method

  1. Blitz the Peppadew peppers, garlic, artichoke hearts and parsley in a food processor. Don’t worry about making it too smooth – it’s nice to leave a bit of texture.
  2. Add the cream cheese, lemon juice and a generous amount of black pepper, and blitz again until well combined.
  3. Season to taste, and serve chilled with crackers or raw vegetables for dipping.

Creamy peppadew and artichoke dip

See more of Becca’s recipes here:

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