Recipe - Roasted Pepper Parcels Filled With Avocado

2 Red peppers one whole; one
deseeded and
; cut into four
; lengthways
Oil for greasing

FOR THE VEGETARIAN PESTO
1 lg Bunc fresh basil
2 Garlic cloves; peeled
3 tablespoon Pine nuts
1 Lemon
50 ml Olive oil
Salt and black pepper

FOR THE FILLING
1 md Ripe avocado
1 200 g pack half fat cream
cheese
40 g Fresh white breadcrumbs
Salt and black pepper

FOR THE MELBA TOASTS
2 sl White bread

Preheat the grill to high.

1 Quarter the whole pepper and remove the seeds and membranes. Place both
quartered peppers skinside up on the grill pan and grill for 810 minutes
until the skins are blackened.

2 For the Pesto: Grate the lemon zest, cut in half and squeeze the juice
from one half into a processor. Add the zest and remaining pesto
ingredients.

3 Reserve some basil for a garnish. Whiz the ingredients together to make a
coarse dressing.

4 When the pepper skins are blackened, remove from the heat. For the
Filling: Cut the avocado in half and remove the stone.

5 To do this, hit the stone with a sharp knife so it's easily removed. Peel
the avocado and put the flesh into a bowl.

6 Mash the avocado with a fork until smooth. Add the soft cheese to the
bowl and beat together until smooth. Stir in the breadcrumbs to thicken the
mixture.

7 Stir in 2 tbsp pesto to flavour. Squeeze the other half of lemon into the
mixture and season to taste.

8 Place the bread under the grill and toast on both sides to make the Melba
toast. Remove the skins from the peppers and pat dry with kitchen paper.

9 Remove the toast from under the grill, cut in half horizontally with a
sharp knife and then diagonally across to make triangles.

10 Return the toast to the grill and toast the untoasted sides until crisp
and slightly curled.

11 Lightly grease four 150ml/ One fourth pint pudding moulds. Line the sides of
each mould with four pepper quarters.

12 Place the pointed ends so that they meet at the base, and the edges
touch the next pepper. Let the excess pepper hang over the top.

13 Divide the avocado mixture between the moulds. Fold over the tops of the
peppers so that the filling is completely covered.

14 To serve, invert the moulds onto serving plates and drizzle the
remaining pesto dressing around the plate. Garnish with the basil and serve
with the Melba toasts.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook

Converted by MM_Buster v2.0l.