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Category: Appetizers served hot/warm
Prep Time: Cook Time: Total Time:
6 large red, orange, or yellow bell peppers
1 lb fresh goat cheese, cream cheese or a
combination of each
1 large egg
1/2 cup freshly grated parmegiano reggiano
or other grating cheese such as pecorino
romano or aged asiago
1 tsp minced fresh garlic
kosher or sea salt and freshly ground pepper
1 Tbsp minced fresh rosemary, thyme or
marjoram OR 1/2 cup fresh basil, leaves
stacked and cut as thinly as possible
Preheat oven to 400F. Wash the peppers and cut them along the indentations uinto 3 or 4 pieces. Place on a baking sheet, which has been rubbed or sprayed with olive oil, skin side up, and roast until cooked through, 15-30 minutes. Remove from the oven and immediately turn the pepper pieces, skin side down. Cool until they can be handled easily. Mix thoroughly the cheeses, egg, garlic, salt and pepper to taste, and the rosemary, thyme or marjoram if using. If you are using basil, do not add at this point. Divide the cheese mixture among the pepper pieces. You should have about 1 1/2-2 Tbsp per pepper piece. Put the pepper pieces under the broiler and broil until bubbly and lightly browned, about 5 minutes. Let cool to room temperature. If you are using the basil, sprinkle a little of the chiffonaded basil over each pepper piece. Arrange the pepper pieces in a wreath pattern on a platter. Serve at room temperature.
serves 6-12
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Pepper Wreath
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Category: Appetizers served hot/warm
Prep Time: Cook Time: Total Time:
6 large red, orange, or yellow bell peppers
1 lb fresh goat cheese, cream cheese or a
combination of each
1 large egg
1/2 cup freshly grated parmegiano reggiano
or other grating cheese such as pecorino
romano or aged asiago
1 tsp minced fresh garlic
kosher or sea salt and freshly ground pepper
1 Tbsp minced fresh rosemary, thyme or
marjoram OR 1/2 cup fresh basil, leaves
stacked and cut as thinly as possible
Preheat oven to 400F. Wash the peppers and cut them along the indentations uinto 3 or 4 pieces. Place on a baking sheet, which has been rubbed or sprayed with olive oil, skin side up, and roast until cooked through, 15-30 minutes. Remove from the oven and immediately turn the pepper pieces, skin side down. Cool until they can be handled easily. Mix thoroughly the cheeses, egg, garlic, salt and pepper to taste, and the rosemary, thyme or marjoram if using. If you are using basil, do not add at this point. Divide the cheese mixture among the pepper pieces. You should have about 1 1/2-2 Tbsp per pepper piece. Put the pepper pieces under the broiler and broil until bubbly and lightly browned, about 5 minutes. Let cool to room temperature. If you are using the basil, sprinkle a little of the chiffonaded basil over each pepper piece. Arrange the pepper pieces in a wreath pattern on a platter. Serve at room temperature.
serves 6-12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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