Roasted Pepper Involito
Ingredients
- 2 red bell peppers
- ¼ lb. genoa salami sliced thin
- 5.2 oz. Boursin garlic herb cheese
- 3 oz. basil pesto (see recipe)
- Tooth picks
Instructions
- Char roast/blacken the outside of the red bell peppers on a hot grill or open flame. Rotating a few times to get an even char being careful not to over cook.(about 10 to 15 minutes.
- Place the roasted pepper in a paper bag or sealable plastic container. Close/cover tightly and let cool for at least 15 minutes.
- Peel the outer skin of the pepper, scrape out seeds and cut into 1 inch wide strips
- Cut the salami into 1 inch wide strips
- Place the pepper strips on a work surface, cover with a salami strip and place a ½ inch square piece of Boursin in the middle, Roll the pepper/salami around the cheese and hold the roll together with a toothpick
- Top with a spoonful of basil pesto