Recipe:
Piquillo Peppers with Goat Cheese
3 2
Piquillo Peppers with Goat Cheese
Serves 6
From The Whole Foods Market Cookbook
Ingredients
1 (7 ounce) jar piquillo peppers
2 ounces prosciutto, very thinly sliced
8 fresh basil leaves
3.5 ounces log mild firm goat cheese
1 teaspoon dried Italian herbs
Method
Drain whole peppers and slice vertically, opening gently and removing any seeds. Lay peppers on a clean kitchen towel or paper towels to dry. Press the surface with another paper towel to remove any excess liquid. Place a 20-inch-long piece of waxed paper or parchment paper on the kitchen countertop. Unfold peppers gently one at a time and lay them skin side down onto the parchment paper, overlapping them. Place basil leaves over prosciutto. Evenly crumble goat cheese over the surface of peppers. Sprinkle evenly with Italian herbs. Using the waxed paper, from the end closest to you, fold up the roll carefully into a pinwheel until it is closed. Press gently and evenly to compact the roll as much as possible.
Nutrition
Per serving: 110 calories (60 from fat), 7g total fat, 4.5g saturated fat, 25mg cholesterol, 480mg sodium, 3g total carbohydrate (1g dietary fiber, 2g sugar), 8g protein
http://wholefoodsmarket.com/recipes/89
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