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 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
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