Monday, October 28, 2013

Roasted Pepper Rolls filled with goat cheese
4 red peppers (or orange or yellow), ends removed, cut down one side
  to open, veins and seeds removed, roasted flat, peeled
5 oz. goat cheese, soft
10 Kalamata olives, pitted and chopped (optional)
freshly ground pepper

Whip the goat cheese until fluffy.  Add the olives and pepper.  Lay the peppers out flat and spread each with ¼ of the goat cheese mixture.  Tightly roll up like a jelly roll.

Wrap each roll in plastic wrap and chill until firm – about one hour.  Remove plastic wrap and slice into three-fourth-inch rounds.  Serve with toothpicks stuck through the colored part of the pepper.

MAKES:  6 - 8 servings

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