Cheese appetizer with bell peppers and vine leaves recipe

Cheese Appetizer with Bell Peppers and Vine Leaves recipe

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♼ Recipe origin is unknown. Cheese appetizer with bell peppers and vine leaves recipe, recipe Rating: 4.8
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Ingredients

2	red bell peppers
10	pickled vine leaves
2 tbsp	balsamic vinegar
250 g	Brie cheese
250 g	Roquefort cheese
20	seedless green grapes

Instructions

Preheat the oven to 200°C.

Wash, seed and halve the bell peppers. Place on a baking tray, outside up, and roast until the bell peppers blacken and develop blisters. Chill with cold water then peel.

Remove the stems of the vine leaves and halve the leaves. Sprinkle the vine leaves and bell peppers with balsamic vinegar.

Remove the rind and cut both cheeses in 2 cm cubes. Wash and pat dry the grapes.

Wrap the Brie cheese cubes with bell pepper stripes and spike with a skewer, together with one grape each.

Fold the vine leaves in 2 cm broad stripes, wrap the Roquefort cheese bits and again, spike with a grape on top.

Serve on a platter.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a