I have been asked several times if I take orders for food for the blog. My answer is, “No, I occasionally take requests from my husband but even he is pretty limited in the ordering department.” This one is a request by Matt. When we dropped by the Queen Victoria Market in Melbourne this spring, I opted for marscapone stuffed figs while Matt chose goat cheese stuffed red peppers wrapped in prosciutto. He loved them so much. I kept hearing about it when we got home. Time and time again.
The Queen Victoria Market was my dream grocery store. Everything fresh, gorgeous produce that I had never heard of. I had to try finger limes and mangosteen and wanted to take home every loaf of chocolate brioche tempting me. Perhaps the delis were most impressive, each item made with such care and precision. This is where Matthew-San found his prosciutto wrapped red peppers stuffed with goat cheese.
I thought adding dried thyme to the goat cheese would be the perfect compliment for the roasted peppers and prosciutto. I definitely recommend roasting your own peppers for maximum flavor (it’s easy! I promise!) but if you want to make it a little faster you could used jarred, just dry them out well so the excess moisture doesn’t make them slimy.
This is the perfect appetizer for any kind of get together. They are incredibly filling and surprisingly low calorie for such a satisfying treat. I’ll want them around at all of my gatherings just so I will have a good go to for myself to avoid the pudge. Easy but still remarkably sophisticated and impressive, these little babies are the perfect appetizer for your holiday parties.
- 5-6 large red peppers*****
- 8 ounces prosciutto
- 8 ounces goat cheese
- 1 teaspoon thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ****I prefer homemade roasted peppers for flavor and because the canned ones are more wet than I prefer but for time and ease you could use them as well.
- Preheat oven to 400F. Line a baking sheet with foil. Place peppers on foil and place in oven. Cook for 20 minutes. Rotate peppers and cook for another 20 minutes. If you have large peppers rotate one more time and cook for about 10 more minutes. Medium peppers should be done by now. Peppers should be tender. With char marks and easily pierced.
- Let peppers cool for several minutes before putting in sealable plastic bags to steam. If you put them in right away the plastic will melt onto them and cause plastic to melt. Let peppers steam for 15 minutes. Another option is to place peppers underneath a wok or large bowl turned upside down to steam for 15 minutes.
- Once peppers have steamed, carefully pull of top and seeds. Peel skin off peppers being careful to keep peppers intact for the most part. Cut peppers into 3-4 pieces/pepper. Blot dry with paper towels.
- Combine room temperature goat cheese, thyme, salt, and pepper. Place about 1 to 1 ½ Tablespoons of goat cheese mixture into each section of pepper. Roll. Take a small (.5 ounce) piece of prosciutto and roll around pepper. Rolls should stick together but if necessary you can use a toothpick. Place in refrigerator for at least 1 hour to set. Serve at room temperature.