If you’re tired of pastry-laden hors d’oeuvre, you’ll love these fresh rolls. They look fancy but are easy to make.
Roast beef and pepper rounds
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PREP TIME
15 min
Makes
20 rounds
Ingredients
- 1/2 140-g log creamy goat cheese , at room temperature
- 2 tbsp coarsely chopped fresh basil , or mint
- 1 tbsp freshly squeezed lemon juice
- 1 to 2 tsp prepared horseradish , preferably creamed
- 41643 red bell pepper
- 41643 green bell pepper
- 5 slices deli roast beef
Instructions
- In a small bowl, stir cheese with basil, lemon juice and horseradish. Thinly slice peppers into strips. Thinly spread cheese mixture over beef slices right to edge. Don’t worry if beef tears; it won’t show when rolled. Lay 4 pepper strips on short edge of each slice. Tightly roll beef around peppers. Trim ends of peppers that are peeking out from rolls. Then slice each into rounds about 3/4 inch (2 cm) long. Arrange on a platter. Rolls will keep well, covered and refrigerated, up to half a day.
Nutrition (per serving)
- Calories
- 18,
- Protein
- 2.1 g,
- Carbohydrates
- 0.4 g,
- Fat
- 0.9 g,
- Fibre
- 0.1 g,
- Sodium
- 91 mg.
