Dry Martini with Double Crème Blue & Padron Peppers

Giving your guests a welcome they’ll remember – our Dry Martini served with padron peppers and blue cheese is bound to leave a lasting impression with big flavors from both cocktail and appetiser. The dry martini will compliment the richness of the blue cheese beautifully. And that’s creamy, not crumbly.

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Dry Martini with Double Crème Blue & Padron Peppers

Ingredients

Dry martini

½ cups London dry gin
0.1 cups dry white vermouth
2 - 6 green olives
2 wooden cocktail stick
crushed ice

Creamy Blue & Padron Peppers

24 - 30 or 300 g padrón peppers
1 tbsp olive oil
½ garlic cloves, finely grated
a healthy 1 pinch sea salt
lemon zest from 1 organic lemon

Preparation

Dry Martini

Dry Martini: Add the alcohol to the shaker and shake well. Pour into cocktail glasses and garnish with olive(s) on a stick.

Double Crème Blue & Padron Peppers

Wash the Padron peppers and grill them (or roast quickly on a hot grill or dry frying pan). Combine the olive oil with the garlic and lemon zest and toss with the Padron peppers and sea salt.

Add to an ovenproof pan and cut the Castello® Double Crème Blue into eight pieces and one on each pepper. Place the ovenproof pan under the grill in the oven for a few minutes.

A fun and easy way to make this dish is by using a kitchen blowtorch. First char the Padrons and before serving, caramelize the Double Crème Blue.

Dry Martini with Creamy Blue & Padron Peppers

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