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<h2>CARARA CHERRY PEPPERS</h2>

<p><img width="309" border="0" height="222" title="Carara Cherry Peppers" alt="Carara Cherry Peppers" src="/images/stories/recipes/cherry_pepper_with_fork.jpg" style="float: left;" />The cheerful red cherry pepper is  Carara's flagship product. Surprisingly zesty. Add them to salads,&nbsp;  sandwiches, soups, stir-fries and savoury dishes – their culinary uses  are&nbsp; endless.</p>

<p>Cherry peppers are bell-shaped and naturally  perfect for stuffing with feta, cream cheese, olives, quail eggs or  other fancy fillings. No gourmet platter is complete without them.</p>

<p>Cherry peppers are also visually appetising, retaining their bright red hue even after grilling.</p>

<p>Available as whole or sliced options, in bulk loadservice and retail packaging formats.</p>

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<td valign="middle"><br /><br /><img width="359" height="278" title="Carara Pear Discs" alt="Carara Pear Discs" src="/images/stories/recipes/pear_discs_topped_with_rocket.jpg" /><br /></td>

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<h3>Pear Discs topped with Rocket, Blue Cheese and Parma Ham</h3>

MAKES 12         <br /> <br /><strong>3 pears           <br />6 slices of Parma ham           <br />100g blue cheese, cubed           <br />12 Carara cherry peppers           <br />Sprigs of rocket           <br />Lemon juice, for drizzling</strong> <br /> <br />Slice pears widthways to create thick discs. Sprinkle with lemon juice to prevent discolouration. Halve Parma ham slices lengthways and wrap each strip of ham around a cube of blue cheese. Place sprigs of rocket on top of each pear slice. Top with a blue cheese and Parma ham cube. Place a cherry pepper on top of each cube to add colour and kick!<br /><br /><br /><br /><br /><br /><br /></td>

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<h3>BRUSCHETTA WITH CHERRY PEPPERS, GRILLED ZUCCHINI AND CREAMED GORGONZOLA</h3>

MAKES 12         <br /> <br /><strong>1 French loaf           <br />4 zucchini           <br />250ml cream cheese           <br />100g Gorgonzola           <br />15 Carara cherry peppers, diced           <br />Sprigs of rocket           <br />Salt and black pepper to taste           <br />Olive oil, for drizzling</strong> <br /> <br />Slice French loaf diagonally. Drizzle with olive oil and bake at 180ºC until golden brown. Watch closely and be sure to turn bread regularly. Slice zucchini lengthways, place in a griddle pan, season with salt and black pepper and drizzle with olive oil. Grill until lightly golden. Mix cream cheese and Gorgonzola with a wooden spoon. Place rocket then strips of zucchini on the bruschetta. Using a piping bag, squeeze a large dollop of the creamed cheese on top of the zucchini. Top with diced cherry peppers and season to taste.<br /><br /><br /></td>

<td valign="middle"><br /><br /><img width="461" height="307" title="Carara Bruschetta" alt="Carara Bruschetta" src="/images/stories/recipes/bruschetta.jpg" /></td>

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