I love appetizers; they are not only an introduction to the dinner, but can be a conversation topic and keep the party and guests going while you scramble to put the finishing touches on your main dish.
Whenever I’m hosting, my favorite part of appetizers is the fact you can make the appetizers a day ahead of time. This allows me to set my sights and focus on preparing the all-elusive, “perfect” main course. Sometimes, however, I must admit, I just make several appetizers and couple desserts and no main dish, leaving me a day of rest before the big party.
This appetizer is a delicious and healthy way to enjoy pepper which is loaded with vitamin C and antioxidants.
Get four red bell peppers, place on cookie sheet and broil in oven until it is charred on one side. Turn the peppers to other side and broil until charred. Remove the peppers from the oven. Place the peppers in paper bag, close the bag and allow the peppers to cool.
Remove the pepper from the bag, peel the skin and cut in half. Remove the seeds and cut each pepper to 2-inches wide strips.
Mix the olive oil with the balsamic vinegar, the mustard the pickled peppercorn. Drizzle half of the amount over the pepper, toss gently and allow the pepper to marinade for couple hours.
Mix the goat cheese with half of the rosemary, the pickled pepeprcorn and then place about 1/2 teaspoon into the pepper and roll. Place the pepper in shallow serving platter.
Sprinkle the pitted and diced kalamata over the pepper. Drizzle with the rest of the balsamic dressing and serve. You can make this appetizer couple days ahead of your party.
- 4 .Red bell peppers
- 2 cups fresh goat cheese
- 1 cup pitted and diced kalamata olives
- 2 tablespoons pickled peppercorn
- ¼ cup olive oil
- ½ cup Balsamic vinegar
- 2 . tablespoons stone ground mustard
- 1 . teaspoon chopped rosemary
- salt to taste
- Place the peppers on cookie sheet, place the cookie sheet under the broiler and broil the peppers until they are charred on one side. Turn to other side and char. Remove from the oven, place the pepper in paper bag and seal. Set aside.
- Gently mix the goat cheese with half of the rosemary.
- Take the peppers out of the bag, peel the thin charred skin, sliced lengthwise into 1½-inch wide strips. Remove the seeds.
- Whisk the mustard with the balsamic vinegar, the olive oil and the salt into smooth dressing. Add half of the peppercorn. Drizzle half of this mixture over the peppers and leave it to marinate for couple hours.
- Place on strip of the pepper on flat surface, spoon 1 teaspoon of the goat cheese and roll. Place the roll on shallow serving platter. Repeat.
- Sprinkle the rolls with the chopped black olives and the rosemary. Drizzle with the rest of the balsamic mixture.