Roasted Pepper Tapas | The Olive Oil Source

Roasted Pepper Tapas

Source: Chef Barb, Figueroa Farms Boutique
July 01, 2010

Serves 4


1 jar roasted peppers (red, yellow, and orange, or any mix of colors)
1/2 pound goat cheese (any flavor - herb or plain)
1/4 cup The Olive Oil Source medium extra virgin olive oil
2 tablespoons capers

Rinse peppers and pat dry with paper towels. Place about 2 tablespoons of goat cheese at one end of a pepper and roll it up. Repeat with all the peppers. Place all the rolled peppers on a plate. Drizzle with the olive oil and sprinkle with capers.