These festive little apps are freaking great! We snagged this savory hors' d'oeuvres recipe from Sunset magazine (and modified it a teensy bit). We often find their concoctions too complex for our lazy brains and fumbling hands, but pepper wedges with goat cheese and asparagus felt just right.
If you have a Trader Joes near you, try to buy their mini bell peppers for this, but if you're TJs-less or the store near you isn't carrying the small peppers, you can also use regular-sized bell peppers cut into wedges.
The last party we took these to, every last morsel was gobbled up in record time.
Rating: Truly 1/2 assed
Here's what you need and how you do it
16 mini peppers, or three regular red, orange, or yellow bell peppers, cut into wedges
8 ounces asparagus spears, tough ends removed, chopped
1 Tablespoons olive, canola or grapeseed oil, divided
2 garlic cloves, minced
1 teaspoon fresh rosemary leaves, chopped
1/2 teaspoon salt, preferably coarse
1/2 teaspoon pepper
Pinch red chili flakes (optional, but delish)
1/2 cup fresh goat cheese
Preheat broiler to 450 degrees with rack set in top third of oven.
Toss peppers and asparagus in 1 Tablespoon of oil and spread onto rimmed baking sheet. Broil, turning often, until starting to soften and brown slightly. About six minutes.
In a food processor, whirl garlic, rosemary, salt, pepper, chili flakes, and goat cheese until just combined.
Spoon a small amount of cheese mixture onto each pepper wedge and top with asparagus. Drizzle with remaining 1 Tablespoon oil.
Serve warm or room temperature.