Roasted Red Pepper & Pine Nut Beef Rollups

 

2 T. (18 g) pine nuts

1/2 roasted red pepper, drained

2 ounces (55 g) deli roast beef, cut in 3 slices

3 T. (45 g) Boursin cheese

 

Put a small skillet over medium-low heat and stir the pine nuts in it until they’re lightly golden, 4 to 5 minutes. Remove from the heat. Cut your half-roasted red pepper into three long strips.     Lay a slice of roast beef on a plate. Spread a T. of Boursin on it. Lay a strip of red pepper along one end, and sprinkle pine nuts alongside it. Roll the whole thing up with the red pepper and pine nuts in the center. Repeat with the remaining ingredients.