Photo: Roasted Red and Yellow Pepper Goat Cheese Involtini Recipe
Ingredients
- 2 each red and yellow peppers
- 1 (8-ounce) log goat cheese, at room temperature
- 1 tablespoon crushed red pepper
- 1 tablespoon pimenton (smoked Spanish paprika)
- Kosher salt
- 2 tablespoons chopped chives
Directions
Preheat a broiler or grill. Place the peppers on the grill and cook them until they are BLACK on the outside. Yeah that's right BURN THEM! When the peppers are black on all sides remove them from the heat and place them in an enclosed environment, either a paper bag or a bowl covered with plastic wrap. Let them sit until they are cool. This can be done a day ahead.
Using your fingers scrape all the black off the outside of the peppers. Remove the stem and the seeds as well. This is a messy job, accept it and move on. If needed, you can use a damp paper towel. Rinsing the peppers washes away all of the sweet pepper juices.
Once the peppers are clean, cut the peppers into strips that are about 1 inch wide. Place about a teaspoon of goat cheese at one end of each pepper strip. Sprinkle cheese with a pinch of the crushed red pepper, pimenton and salt. Roll up each pepper strip around the cheese and garnish with chopped chives
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By rahscarpenter
Thornton, CO
on June 25, 2012
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These tasted great! My only problem was keeping them together, but that was easily fixed with some toothpicks. I also left the cheese out so it would be nice and soft to work with. When they were finished I refridgerated them so they would set. I also had a hard time peeling the peppers, but that was my fault. I didn't blacken the peppers enough. Make sure you BURN them like Anne says.
By Chef #494428
sarasota, fl
on June 19, 2012
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I love these. My farmers market sells baskets of sweet peppers that are not quuite 1st quality for like $2 a basket of 6. Perfect for roasting, so I roast peppers throughout the week & always have them on hand in the fridge. The goat cheese is wonderful on anything as long as I'm concerned so paired with the peppers & smoked paprika is perfect, especially if you're doing a tapas theme but I eat them for lunch, snacks, whatever. Delish!!!! Thank you Anne....
By bluesix21_10032008
Los Angeles, CA
on November 24, 2011
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This a great recipe and can be used to easily replicate the kind of thing you would spend big bucks for at a good deli. I've used these as finger foods for many parties and they are always the first tray cleared and everyone always asks what store I got them from. The flavors complement each other PERFECTLY. This is the kind of recipe that really does make you look like a rock star to your friends!
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