Roasted Red Pepper and Feta Hors D'oeuvres

Ingredients

5 Red Peppers (try to get some with heavier flesh)
250 grams Sheeps Milk Feta
Toothpicks

Preparation

1
Pre heat broiler to high.
2
Cut Peppers in half and rub generously with olive oil.
3
Place each pepper cut side down on a cookie sheet and place in oven in relatively close proximity to the burners. Watch carefully as you want the skins to darken but not catch on fire!
4
Broil until the skins are black. Remove from oven and place the peppers into a thick freezer style zip lock bag (or in a glass bowl and cover with cello) for about 1/2 hour.
5
Remove from bag or bowl and remove skins (they should easily peel away, if not, put them back and allow to sweat a bit more).
6
Slice roasted red peppers into about 1″ x 4+” slices. Cut feta into about 1/2″ x 1″ rectangles. Roll the feta in the red peppers and skewer with a toothpick. repeat until all the feta and or red pepper are used.
7
Display on a plate with the toothpick facing upward (for easy access) and lightly drizzle with balsamic and olive oil.
8
This may be made 1 to 2 days in advance and kept in an airtight container in the fridge.

Tools

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About

Drizzle with a Balsamic reduction dressing, or just plain, these are quite delicious! Check out my blog, kitchinspirations

Yield:

20 pieces

Added:

Thursday, December 10, 2009 - 11:14pm

Creator:

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