Introduction:

A delicious recipe that can be used as a topper for bruschettas, baked potatoes or even with a steak or chicken. The combination of cream cheese, Red Leicester and Cheddar cheese along with the aromatic roasted sweet red peppers makes this recipe very versatile:

Bruschettas– Cut French stick into slices approx 1.5cm thick on a slant, lightly toast both sides of the bread, top one side of the bread with cream cheese mix, allowing the peppers to be prominent. Grill bruschettas until cheese mix has warmed and bubbled to colour. Serve with pesto dressing and toasted almonds

Stuffed Chicken Roulade– Batten out a boneless chicken supreme, evenly spread the chicken with the sweet pepper mix, roll chicken tightly, wrap in foil and secure the ends of the foil roll nice and tight. Place roll in a preheated oven and cook through on 200c / 400f- serve hot or cold with pesto dressing and toasted almonds 

Baked Potato– Cut baked potato to open, spoon the sweet pepper mix into the potato, grill to brown and drizzle with green pesto dressing

Wrap– Spread tomato tortilla wrap with sweet pepper mix, add mixed soft leaves, drizzle with pesto dressing, sprinkle with grilled almonds and roll the wrap tightly. Cut in half to present. Serve with polenta chips!