photo by Bay Laurel
- Ready In:
2 red bell peppers
- 2 red bell peppers, roasted, peeled and chilled
- extra virgin olive oil
- 2⁄3 cup feta cheese, crumbled
- 8 ounces cream cheese, softened
- 2 teaspoons fresh lemon juice
- 1 garlic clove, peeled and chopped very fine
- 1⁄2 teaspoon oregano leaves
- fresh basil leaf, torn if large
- salt & freshly ground black pepper
- Cut the two red bell peppers lengthwise into thirds, carefully removing seeds and membranes.
- Place on a baking sheet skin-side up and flatten out with the palm of your hand.
- Brush or drizzle with a bit of olive oil and roast at 500 degrees until skins become charred and slightly wrinkled.
- Upon removing from the oven, immediately place them into a sealed bowl or plastic bag.
- When the peppers are cool enough to handle, peel the skins off with your fingers and discard the skins — don’t rinse the peppers or you’ll rinse away that delicate smoky flavor from the roasting.
- Arrange on a plate and chill for about 30 minutes.
- Combine cheeses, lemon juice, garlic, oregano and season to taste with salt and pepper.
- Divide mixture into as many portions as you have roasted pepper sections and shape it into a log.
- Mold the pepper over the cheese log and form it into a jalapeno pepper shape, lay it in the center of a salad plate.
- At the thicker end, tuck in a stem of fresh basil.
- Drizzle with olive oil and serve.
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