Peppercorns with anchovy cream cheese

Name: peppercorns with anchovy cream cheese
Total time: 20 min
Yield: 4
Ingredients: 1 tin can anchovy fillet rolls with capers; 1 clove garlic; 1 tray cream cheese natural; 3 tablespoon leaf parsley; 1 pot roasted peppers

Ingredients

Directions

Count on five pieces per person.
Press the garlic.
Finely chop the leaf parsley.
Drain the anchovies with capers.
Collect the oil.
Finely chop the anchovies and capers.
Heat two tablespoons of anchovy oil in a saucepan and add the anchovy and the garlic.
Allow the mixture to melt with gentle heat.
Put the cream cheese in a bowl and stir in the anchovy mixture and the parsley.
Add freshly ground pepper to taste.
Let the mixture in the refrigerator become firmer.
It still has to be spreadable.
Drain the peppers in a colander.
Cut them open and then into four parts.
Dab the pieces of pepper thoroughly dry with kitchen paper.
Place the pieces on a shelf and brush them with the cream cheese anchovy mixture.
Roll up the pieces of pepper, start with the narrow piece.
Put the rolls in a low bowl and put a cocktail stick in each roll.