INGREDIENTS:

ROASTING PEPPER DIRECTIONS:

1. When selecting a pepper, you want to use one with nice plump, smooth sides.
2. Slice peppers in half from the stem to the tail.
3. Remove the seeds and the rib inside the pepper by reaching in, pulling back against the stem.
4. Take the rib/pith, pinch it at the top and peel it from the pepper.
5. Bang the pepper against your hand to get the remaining seeds out of the pepper.
6. The white rib/pith tends to be bitter, so remove any remaining rib/pith from the inside of the pepper using a pairing knife.
7. In a small mixing bowl, combine the softened butter and Italian seasoning to make herb butter.
8. Spread the herb butter inside and outside the pepper.
9. Take your house seasoning (salt & pepper will do fine) and liberally coat the peppers.
10. Work the butter and seasoning into the skin with your hands.
11. A lot of the butter is going to melt off, but what it’s going to leave is the residual seasoning which is why you should get it well coated.
12. If you are grilling inside your home, be careful when turning the peppers over by not allowing the excess butter to go into the grill. (Simply dump the excess melted butter into a bowl before turning the peppers). If you are roasting the peppers in your oven, make sure you place tin-foil under the peppers to collect the excess butter.
13. Place the pepper on top of a medium-high grill; skin side down.
14. You want the skin to char-black which will give the pepper a good char-grilled flavor.
15. Once the pepper has been charred, you want to place it in a bowl or on a plate and cover with saran wrap.
16. Let the pepper ‘sweat’ under the saran wrap for 15 minutes. This allows the skin to pull away from the pepper and cool down in order to be handled.
17. Remove the peppers from the bowl.
18. Using your hands, peel the skin completely off the pepper.
19. Slice (julienne) the peppers into ¼ inch strips and reserve.

HOW TO MAKE BASIL CHIFFONADE:

1. Pull a few leaves from the basil stem.
2. Roll the leaves ‘cigar-style’.
3. Use a sharp French knife and cut the basil into ‘ribbons’ (thin strips).

BAKED BRIE DIRECTIONS:

1. Unwrap cheese and place in top middle of platter.
2. Place ¼ cup of julienne roasted red peppers on top of cheese wheel.
3. Microwave for 1 to 3 minutes (depending upon wattage of microwave) and place on the center of a platter.
4. Garnish the cheese & peppers with a few ribbons of basil chiffonade.
5. Place grape bunch on platter.
6. Place sliced baguette on opposite side of platter.
7. Squeeze 1 oz. of olive oil over peppers and brie. Some oil should also drip onto the platter around cheese.
8. Serve immediately.