Makes 2 flower garnishes
1 large red bell pepper, cut in half vertically
stuffed green olives, cut in half crosswise
long chives for stems
Coat pepper skins with oil, broil on a foil lined baking sheet skin side up, for
10 minutes or until charred; enclose in the foil for 10 minutes. Peel and discard the skin, seeds and ribs.
Drizzle peppers with oil; cut into 2-1/2-inch
rounds or any size you like and arrange 5 on a plate in an overlapped circle to resemble a flower; put an olive in the center and add
chives for stems.
Wine recommendation: Chardonnay; Sauvignon Blanc
See more of my
easy Garnish ideas with photographs
Serve this garnish with a
Caesar
Salad
