Roast beef and pepper rounds
0
- Prep Time15 min
- Total Time15 min
- Makes20 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 2.1g, Carbohydrates 0.4g, Fat 0.9g, Fibre 0.1g, Sodium 91mg.
If you're tired of pastry-laden hors d'oeuvre, you'll love these fresh rolls. They look fancy but are easy to make.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.