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Roasted Piquillos Wrapped with Proscuitto
6 Ripe Piquillo Peppers
Broil peppers until skin chars on all sides. Place peppers in a paper bag and close bag to allow peppers to steam and cool. Remove skin, seeds and stem ends.
Combine 2 ounces each Cream Cheese and Chevre in a glass bowl, microwave for about 15 seconds.
Stir cheeses and 1 tablespoon freshly snipped dill, thyme leaves and fennel.
Stuff peppers with cheese mixture.
Use kitchen shears to cut 1-2 slices Proscuitto into 1/2 inch strips.
Wrap Proscuitto around peppers, crossing strip.
Lightly brush each pepper with olive oil.
Bake on a lined baking sheet in a preheated, 375 degree oven for about 5-8 minutes or until Proscuitto is lightly browned.