roasted pepper and goat cheese involtini


plate of rolls

This is one app that didn’t make the Thanksgiving menu due to lack of hours in a day, so it got relegated to the Saturday after, when we had friends over.  I had roasted the peppers the day before Thanksgiving, but didn’t have the time on the big day to assemble them.  Plus, I forgot that my in-laws were bringing an antipasto platter, so I didn’t want to duplicate pepper efforts.  Once made, they came out just like I had seen on the Secrets of a Restaurant Chef, but I admit, they were a bit teensy labor intensive for such a little appetizer.  Could I have bought store-bought peppers?  Yes, but whatever.  I was committed once I started the process of  roasting, seeding and slicing the peppers.  After that, the rolling is easy.  Plus, you don’t know the sizes you are going to get from the store-bought jars and you don’t get the yellow color either (none that I have seen in jars anyway).  I also wanted to try this type of paprika.  I have Hungarian hot, as well as standard paprika, and found this one is smoky good.  I liked this appetizer, but my husband not so much…then again he’s not a big fan of paprika…I thought I could convert him.  Apparently not.

roasted red and yellow pepper goat cheese involtini (from Secrets of a Restaurant Chef)

2  red peppers
2  yellow peppers
1  8 oz. log of goat cheese, room temperature
1  TB crushed red pepper
1  TB pimentón (smoked spanish paprika)
kosher salt
2  TB fresh chives, chopped

roasted peppers

get started on the peppers:

Preheat broiler, grill or gas cooktop.  I chose the broiler, so place peppers on a sheet tray and into the oven and cook them until they are black on all sides.  Continually turn the peppers with tongs to make sure all sides are charred.  Place roasted peppers in a glass bowl and cover tightly with plastic wrap.  Let them sit until cool.  Using your fingers, peel away all the pepper skins and gently remove the stem and the seeds.  Try not to tear the pepper.  Lay the pepper flat and slice into one inch sections.  This can be done one day ahead.  (ok, in my case – three days ahead).

cleaned peppers

Once you are ready to assemble the peppers, set out the goat cheese, kosher salt, crushed red pepper and pimentón.

sliced peppersseasoning

Place about one teaspoon of goat cheese at the end of a pepper strip.  Season the goat cheese with a pinch of salt, crushed red pepper and the pimentón.  Your hands will get messy.  Roll up the pepper around the goat cheese, and garnish with chopped chives.

goat cheese on strip20121124_152605

note:  this serves about 6-8 people.  I also took the roll, and dipped it into the chives to make sure they adhered better than if I had just sprinkled the chives on.

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