Roasted Red Pepper and Feta Hors D'oeuvres

Photo: Eva Taylor

Ingredients

5 Red Peppers (try to get some with heavier flesh)

250 grams Sheeps Milk Feta

Olive oil

Toothpicks

Preparation

Pre heat broiler to high.

Cut Peppers in half and rub generously with olive oil.

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!

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.

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).

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.

Display on a plate with the toothpick facing upward (for easy access) and lightly drizzle with balsamic and olive oil.

This may be made 1 to 2 days in advance and kept in an airtight container in the fridge.