This is a recipe I made up ages ago. It can be part of an antipasto platter, as a stand alone appetizer or as part of a salad course if you add some salad greens dressed with olive oil and salt. It is served at slightly warm to room temperature, so you need to prepare this ahead of when you wish to eat. I figure a half pepper per guest no matter the way you choose to serve it. I buy bell peppers of different colors because it makes for a prettier presentation, but you can go with a single color if you wish,…
2 CommentsStrong Coffee to Red Wine Posts
Our “holiday interrupted” was rescheduled for this weekend to eat up all the food we couldn’t make due to the kidney stone situation. So we headed for the beach on Saturday afternoon and hung out with the sisters and get a quick dinner out after all the prep work for the Sunday barbecue was complete. But dessert was back at the house, and I was making it. We were also about to watch a movie; so I wanted simple and easy. And since I am an undisciplined Baker it could not require chemistry. This was perfect. These roasted apples & pears took five…
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