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paprika rolls with goat cheese and olive tapenade

Ingredients

olives (black) 150 gram (depitted)
olive oil (extra vergine) 3 tablespoon
Bell pepper (roasted) 1 pot
soft goat cheese 150 gram
pepper 1 pinch (freshly ground)

Preparation

  1. Open the paprika, remove from the pot or can, and leave to leak dry.
  2. Mix the olives with the olive oil and puree into a tapenade.
  3. Place the paprika strips next to each other and cover them with a layer of tapenade. Then place a slice of goat cheese on top, and season with freshly ground pepper.
  4. Roll the paprika and prick a cocktail skewer into them (to hold the rolls closed).
    5. Serving suggestionFor variation try feta cheese and chopped rosemary. This recipe makes approx. 16 portions.
    Tip!The remaining tapenade can be kept for 2 weeks in the fridge, when covered in a layer of oil and kept in a closed container.
    5. Rating: 3.33/5 (3 votes)
    • Rating 3.33/5
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