Grilled pepper and smoked duck breast tapas

recette-tapas
porto-twany

Grilled pepper and smoked duck breast tapas

To enjoy with CRUZ Tawny

  • picto-personnes
    20 tapas
  • picto-temps
    10 mins.
  • picto-moyen
    Medium
Preparation
  1. Preheat the oven grill or light the barbecue. Deseed the peppers and cut lengthways into 5 strips.
  2. Mix the feta with the cream cheese and add the oil until you have a smooth, soft texture. Add the chives and season with salt & pepper.
  3. Divide up the feta cream mixture into the pepper strips and wrap each one in half a slice of smoked duck breast.
  4. Secure each tapa with a cocktail pick and grill in the oven or on the barbecue for approximately 10 mins. Sprinkle with chives and serve immediately.
Ingredients
  • 4 peppers (any color)
  • 200 g feta cheese
  • 100 g cream cheese
  • 1 tbsp olive oil
  • A few blades of chives, finely chopped
  • Salt & pepper
  • 10 slices smoked duck breast
  • 20 small cocktail picks

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