Jan's Stuffed Caperberries - Queso Relleno de Alcaparrones de Jan
A very easy way to enjoy delicious caperberries from Spain. This delicious appetizer is great with some manchego cheese and jamón. Try broiling or grilling the caperberries if you prefer a hot tapa. You can even add a little jamón or piquillo pepper to the cheese for an extra treat. Prep Time: 35 min. Cook Time: 0 min. 
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Ingredients:
1 jar caperberries
Mahón or other soft cheese
Juice of 1 lemon
Sherry vinegar
Preparation:
Starting at the base of the stem on one side, use a sharp knife to slit open the caperberry around the circumference to the base of the stem on the other side, leaving the stem intact. With a very small spoon, carefully remove seeds and ribs. Form chilled Boursin cheese or other soft cheese into balls just to fit and insert, pressing shell of caperberry gently against cheese to hold. Sprinkle with a little vinegar. Season with salt and pepper to taste.
Recipe courtesy of Spain GourmeTour magazine.
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