Roasted Red Pepper and Feta Hors D'oeuvres
By: Eva Taylor
Published: Thursday, December 10, 2009 - 11:14pm

Ingredients




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

About


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