Pimiento Rojo Rollos (roasted pepper and goat cheese rolls)
2 red bell peppers
100g goat cheese
1tsp parsley, chopped
1 tsp olive oil
1 tsp thyme
Roast the peppers directly over the flame, so that the skin gets peeled off easily. Remove the stalk and seeds from the roasted peppers.
Now prepare the cheese by mixing in the parsley and thyme and rolling till it is smooth in texture. Place this in a piping bag.
Pipe the cheese mix over the flattened peppers and roll it out using a cling film.
Place the rolls in the refrigerator for a couple of hours so that the cheese solidifies. Cut these rolls into small, cylindrical shapes.
Serve them cold, drizzled with olive oil.