Paprika rolls with sheep cheese
6 servings
60 minutes
Pepper rolls with sheep cheese are an exquisite dish of European cuisine that combines the bright flavor of roasted sweet peppers with a creamy cheese filling. This appetizer likely originated from Mediterranean traditions that value simple yet expressive flavor combinations. Roasted peppers acquire a sweet and smoky note that harmonizes beautifully with salty feta and fresh herbs. Lemon juice and olive oil enhance its zestiness, while olives add a light Mediterranean touch. The rolls are perfect as a light snack with wine or festive treat, bringing elegance and flavor variety to the table. Their chilled texture makes the dish refreshing, and the appetizing basil garnish completes the picture of gastronomic pleasure.
1
Preheat the oven with the grill. Rinse the paprika, cut it in half lengthwise, and clean it. Place the halves of the paprika cut side down on foil on the rack and grill for 5-8 minutes until the skin blackens. Remove from the oven and let cool under a damp towel, then remove the skin.
- Red sweet pepper: 2 pieces
- Green bell pepper: 2 pieces
2
Mash the sheep cheese with a fork, add cream cheese and mix well. Peel a clove of garlic and crush it with a press. Rinse the herbs under running water, separate the leaves and chop finely. Mix the garlic and herbs with the cheese mixture. Season with salt, pepper, and 1 tablespoon of lemon juice.
- Feta cheese: 125 g
- Cream cheese: 100 g
- Garlic: 1 clove
- Dill: 0.5 bunch
- Parsley: 0.5 bunch
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 5 tablespoon
3
Spread the halves of the bell pepper, place 1 tablespoon of cheese mixture on each, and smooth it out with a knife. Roll the halves into small rolls and place them in the refrigerator covered for at least 1 hour.
- Feta cheese: 125 g
4
Cut the paprika rolls into 1 cm wide slices and arrange them nicely on plates.
5
Mix the remaining lemon juice with salt, pepper, and olive oil, and drizzle over the rolls.
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 5 tablespoon
- Olive oil: 5 tablespoon
6
Chop the olives finely, sprinkle them over the prepared dish, and garnish with basil.
- Pitted olives: 50 g
- Basil leaves: to taste