Roasted Red Peppers with Goat Cheese

Drain peppers and slice vertically.

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

Place a 20-inch-long piece of waxed paper or parchment paper on a work surface.

Unfold peppers one at a time and lay them skin side down onto the parchment paper, overlapping them.

Place basil leaves over prosciutto. Evenly crumble goat cheese over peppers.

Sprinkle 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.

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.