Roasted peppers, rosemary and camembert cheese.

Published on 04/07/2011 | By Monica |

- Prep Time
- 10 Minutes
- Cook Time
- 40 Minutes
- Difficulty Level

We start this week with a very easy appetizer to surprise all your guests. This one goes to my friend Macarena whose birthday is tomorrow. I know she loves preparing the Filled Philly but she’s always asking me for more easy appetizers. So here comes this one and in a couple of days delicious Tequeños. With those three and a good red wine all guests will be happy for sure 🙂

The name says it all. A perfect match of flavours and aromas. Simple as roasting peppers adding some garlic, rosemary and olive oil and melting some camembert on the pan. I remember when I made it it was completely improvised, had surprise guests, had the roasted peppers, did the mix and voilà. About the wine I know that creamy camembert goes well with Malbec, Syrah and Cabernet Sauvignon.

Ingredients

3 bell-peppers: 1 red, 1 green and 1 yellow
Extra-virgin olive oil
1-2 garlic cloves
Fresh rosemary
Camembert cheese
Salt and freshly ground pepper
Toasts for serving

Instructions

Cut the peppers in half and place them on a pyrex with the skin up.
Drizzle with olive oil.
Take to the pre-heated oven at 210ºC for 20-25 minutes.
Take out of the oven and take the skin off. It should come out very easily.
Cut into strips.
Slice the garlic cloves into very fine slices.
Add the garlic, olive oil, fresh rosemary, salt and pepper to the peppers. Move well and let stand until serving.
Heat a pan with some olive oil and when it is hot place the camembert cheese.
Take out to a plate once all the crust is golden.
Serve with the roasted peppers, toast and red wine.