• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 8
    OK

    Cream Cheese, Caramelized Rocoto Chili and Peruvian Avocado Roll

    This Cream Cheese, Caramelized Rocoto Chili and Peruvian Avocado Roll is a great throw back appetizer. Sweet caramelized pepper slices and thick creamy slices of avocado are rolled in a tangy chive cream cheese. The prefect spread for toast and crackers. 


    Ingredients
    1
    8-ounce package cream cheese, room temperature
    2
    tablespoons
    chives, minced
    1/2
    cup
    sugar
    1/2
    cup
    water
    2
    rocoto chili peppers, seeded and cut into thin strips
    2
    tablespoons
    balsamic vinegar
    1
    Peruvian avocado, pitted, peeled and sliced
    *
    salt and pepper to taste
    Directions
    In a small bowl, mix the cream cheese and chives. Season with salt and pepper to taste and set aside.
    In a skillet, combine sugar with water. Simmer over low-heat until the water evaporates, boiling slows and the mixture begins to caramelize and turn light brown. Add the pepper strips and continue cooking for another 5 minutes. Add balsamic vinegar and cook until the pepper strips are caramelized and the vinegar has thickened. Allow to cool.
    Spread plastic wrap out on a flat surface. Place the cream cheese on top and spread it out to form a rectangle. Place the caramelized rocoto and avocado slices in the center of the cream cheese.
    Lift the plastic wrap on one side and gently roll up the mixture, jellyroll style. Secure the plastic wrap around the roll and refrigerate for 3 hours. To serve, discard the plastic wrap and serve with crackers or toasted baguette slices.

    The base number of servings for this recipe is 8
    OK

    Categories 

    Vegetarian

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