Cut and roast capsicums/red peppers skin side up until slightly blackened. Pop in a plastic bag to cool and then remove skins. Roll with a basil leaf and some sort of cheese (I used goats cheese and added some artichoke). If they have a thick skin, cut the strips narrower, as you don't want the pepper flavour to dominate. Drizzle with olive oil and serve.
These wonderful bite size hors d'oeuvres/snacks can be eaten hot or cold, warm or just as an accompaniment with a meat dish.
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