KOROZOTT STUFFED PAPRIKA
(LIPTAUER CHEESE SPREAD STUFFED IN MILD PEPPERS)
1/2 pound cream cheese
1 stick unsalted butter
1/4 pound feta cheese
1 tablespoon grated onion or shallot
1 heaping tablespoon sweet Hungarian paprika
1/2 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
1/2 teaspoon caraway seeds
1 tablespoon fresh chives, chopped, or scallion greens
5-6 Cubanella (Hungarian banana) peppers
Cream the cream cheese, butter and feta in the food processor. Add the rest of the ingredient except the chives and pulse in the bowl until well mixed. Finally add the chopped chives and pulse them in. Chill. (This cheese spread can be made several days in advance.)
Select firm, full, straight peppers. Cut off the tops and remove interior seeds and membrane without cutting or tearing the pepper's skin. Stuff the peppers with the Korozott mixture, return the caps and chill thoroughly.
Serve the stuffed peppers sliced and fanned out on a plate as an appetizer or on a trimmed slices of dark bread.
Yield: 6 - 12 servings