Basil and Roasted Pepper Bites

Makes 25 Appetizers

1 package (2.5 ounces) thinly sliced ham
3 tablespoons garden vegetable cream cheese spread (from 8-ounce container)
1 package (2/3 ounce) fresh basil leaves
1/3 cup roasted red bell peppers (from 12-ounce jar), patted dry
5 pieces (5 1/2 inches long) string cheese

Stack 2 slices ham on work surface; pat dry with paper towel. Spread evenly with 1 1/2 to 2 teaspoons cream cheese. Top with basil leaves to within 1 inch of top edge. Cut pepper into 1-inch strips; cut to fit width of ham. Place pepper strips across bottom edge of ham. Place cheese piece above pepper on basil leaves; trim to fit.

Beginning at bottom, roll up securely. Wrap in plastic wrap. Repeat with remaining ingredients to make 5 rolls. Refrigerate 2 hours.

Unwrap rolls; place seam sides down. Cut each roll into 5 pieces with sharp serrated knife. If desired, pierce each roll with 5 evenly spaced toothpicks before cutting.

Note:  Please make sure your ham and your cheese are gluten-free. I do not use packaged ham, I get my ham from the deli, a brand that I know is gluten-free and sliced on a different slicer.

I found this gem on Glutenfreely.com.

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