Roasted Red Pepper Involtini

1. 1

   Preheat the oven to 450F

2. 2

   Arrange the peppers on a baking sheet and roast for 1 hour, turning occasionally, until tender and charred in spots; transfer the peppers to a paper bag, close and let cool.

3. 3

   Peel, core and seed the roasted bell peppers, keeping them intact.

4. 4

   Cut each pepper in half lengthwise and pat dry with paper towels.

5. 5

   Working over a bowl, press the ricotta through a sieve.

6. 6

   Add the snipped chives, season with salt and pepper and stir the tomato into the filling.

7. 7

   Arrange the roasted peppers on a work surface, skinned sides down.

8. 8

   Divide the filling evenly between the halves and roll up into thick cylinders.

9. 9

   Refrigerate for at least 15 minutes.

10. 10

    Cut the cylinders into 3/4-inch-thick slices, transfer to a platter with the cut sides up and serve.

11. 11

    *The involtini can be refrigerated overnight; return to room temperature before serving.

12. 12

    Serve with Wine - Di Gresys 2006 Monte Aribaldo Dolcetto dAlba, a lighter red with bright cherry fruit and a firm yet graceful structure, would also be a good match.

* Per serving · 4 servings · Values may vary.

No additional tips available.