Goat Cheese and Prosciutto Pinwheels

Serves: 36

Ingredients

• 1 red pepper, either roasted or jarred

• 1 green pepper, either roasted or jarred

• 1 yellow pepper, either roasted or jarred

• 8 ounce goat cheese

• 4 ounce parmesan cheese, grated

• 1 tablespoon toasted pine nuts, chopped

• 12 tablespoon thin slices prosciutto

• 4 ounce extra virgin olive oil

• 1 ounce box of long toothpicks

Method

1. To roast the peppers: Cut peppers into quarters, remove seeds and membrane.

2. Cook, skin side up, under the broiler until the skin blackens and blisters.

3. Remove from oven, place in a large metal bowl, and cover with saran wrap.

4. When peppers have cooled, peel away skins.

5. Mix together goat cheese, Parmesan, and pine nuts.

6. Season with salt and pepper to taste if needed.

7. Cover each slice of prosciutto with a layer of the cheese mixture, add a layer of peppers, and season with salt and pepper.

8. Place on a piece of saran wrap, and roll up tightly to secure; refrigerate for about 1 hour, or until firm.

9. Remove saran wrap, slice into 1-inch-thick rounds, and serve using a long toothpick.