Snow Peas Stuffed with Cheese

Makes 50-60 snow peas

Ingredients

• 50-60 tender young snow peas
• ¼ lb St. André cheese (or Boursault or Boursin)
• Mint for garnish

Method

1. Remove stems from snow peas string and blanch in a large pot of rapidly boiling water for 30 seconds. Plunge them immediately into cool water to stop the cooking and preserve their color.
2. Peas can be refrigerated until 2-4 hours before stuffing and serving.
3. With a small, sharp knife, slit the straight seam of each snow pea. Spread about 1 tsp softened cheese on inside of the pod.
4. Arrange on a platter and garnish with mint, if desired.