Roasted Capsicum & Philly Filos

• 1 red capsicum, halved lengthways
• olive oil
• 4 sheets filo pastry
• 125g block PHILADELPHIA Cream Cheese, cut into small cubes
• 60g pancetta slices, thinly sliced
• black pepper
• 1 1/2 tablespoons balsamic vinegar

1. Lightly brush capsicum halves with oil.
2. Place onto an oven tray and bake at 220C fan-forced for 10-15 minutes until skin is blackened and blistered.
3. Remove from oven and place into a plastic bag.
4. When cooled remove skin from capsicum and slice flesh.
5. Lay a sheet of filo onto benchtop, brush with oil and top with another sheet of filo.
6. Repeat with remaining sheets.
7. Cut into 6 even squares.
8. Press each square into a lightly oiled 1/2 cup capacity muffin tin.
9. Divide Philly* cubes, capsicum, pancetta, and pepper between pastry cases.
10. Bake at 200C fan-forced for 10-12 minutes until pastry is golden, and pancetta is crispy.
11. Drizzle lightly with balsamic and serve immediately.

red, olive oil, pastry, cream cheese, pancetta slices, black pepper, balsamic vinegar

Taken from www.kraftrecipes.com/recipes/roasted-capsicum-philly-filos-104004.aspx (may not work)