Red Pepper Rolls
4 red bell peppers
1 ripe peach, diced
6 ounces goat cheese
10 fresh basil leaves, julienned
2 tablespoons olive oil
Fresh ground black pepper
24 toothpicks (optional)
Fire-roast red peppers over an oven flame until skin blisters. Remove
skin. Cut peppers in half and remove seeds and stem. Cut each half into
three long strips.
In a bowl, combine peach, goat cheese and basil; mix until well combined.
To assemble, place peppers flat, skin-side down. Put 1/2 teaspoon of
peach mixture on one end of each red pepper slice. Roll up pepper, peach
mixture will be in the center. Brush the rolled peppers with olive oil
and season with salt and pepper. slide a tooothpick through each rolled
pepper, if desired. Makes 24 red pepper rolls.
Recipe courtesy of California Tree Fruit Agreement