- 1 (7-ounce) jar piquillo peppers
- 2 ounces prosciutto, very thinly sliced
- 8 fresh basil leaves
- 3 1/2 ounce log mild firm goat cheese
- 1 teaspoon dried Italian herbs
Place a 20-inch-long piece of waxed paper or parchment paper on the kitchen countertop. Unfold peppers gently one at a time and lay them skin side down onto the waxed paper, overlapping them. Arrange prosciutto slices over peppers; place basil leaves over prosciutto. Evenly crumble goat cheese over the surface of peppers. Sprinkle evenly with Italian herbs. Using the waxed paper, from the end closest to you, fold up the roll carefully into a pinwheel until it is closed. Press gently and evenly to compact the roll as much as possible.
Using the waxed paper from the end closest to you, fold up the roll carefully into a pinwheel until it is closed. Press gently and evenly to compact the roll as much as possible.
To get a really firm pinwheel, use a ruler or straightedge and press the roll to compact it. Twist ends together and refrigerate at least 2 hours or overnight to firm up to firm up. Thinly slice.
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