Centro Vinoteca's Roasted Red & Yellow Pepper Goat Cheese Involtino
Created by Executive Chef Anne Burrell
Ingredients:
- 2 each red and yellow bell peppers
- 1- 1 ½ logs goat cheese at room temperature
- 1 tablespoon crushed red pepper
- 1 tablespoon Pimenton (smoked Spanish paprika)
- Kosher Salt
- 2 Tablespoons chopped chives
Instructions:
1. Preheat a broiler or grill. Place the peppers on the grill and cook them until they are BLACK on the outside. Yeah that’s right BURN THEM! When the peppers are black on all sides remove them from the heat and place them in an enclosed environment- either a paper bag or a bowl covered with plastic wrap. Let them sit until they are cool- this can be done a day ahead.
2. Using your fingers scrape all the black off the outside of the peppers. Remove the stem and the seeds as well. This is a messy job- accept it and move on. If needed you can use a damp paper towel to clean the outside of the peppers, it is not advisable to rinse the peppers because it washes all of the sweet pepper juices away.
3. Once the peppers are clean cut the peppers into strips that are about 1 inch wide. Place about a teaspoon of goat cheese at one end of each pepper strip. Sprinkle each cheese with a pinch of the crushed red pepper, pimenton and kosher salt. Roll up each peppers strip around the cheese. Garnish with chopped chives. Arrange on a serving platter.
4. Voila!
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