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Date Added 2006-07-03 Times viewed 3883 Italian Cheese Dip |
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1/2 Red pepper, seeded |
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Preheat the grill. Cook peppers, skin side up under the hot grill for about 5 - 7 minutes until the skins are evenly charred. This can also be done using a chef's blow torch. Transfer to a plastic bag for a few minutes then peel away and discard the skins. Chop flesh finely and set aside. Put dolcelatte in a small bowl and mash with a fork. Stir in mascarpone and lemon juice until well blended then fold in the chopped peppers and gherkins. Season with salt and freshly ground black pepper. Serve with grissini and a selection of cooked and raw vegetables or crusty bread. |