Piquillo Peppers with Goat Cheese

Drain whole peppers and slice vertically, opening gently and removing any seeds.

Lay peppers on a clean kitchen towel or paper towels to dry, pressing the surface gently with another paper towel to remove any excess liquid.

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.