Preparation Time: 40 min
In a small bowl, mix the cream cheese and onions.
Season with salt and pepper for flavour.
In a frying pan, combine the sugar and water.
Simmer until the water evaporates and the mixture begins to caramelise and brown.
Add the pepper strips and continue cooking for another 5 minutes.
Add the balsamic vinegar and cook until the pepper strips are caramelised and the vinegar has thickened and allowed to cool.
Spread the cling film on a flat surface.
Place the cream cheese on top and spread it out to form a rectangle.
It should be smaller than the size of the cling film.
Place the caramelised pepper slices and the avocado in the center of the cream cheese.
Lift the cling film on one side and gently roll the mixture.
Secure the cling film around the roll and refrigerate for 3 hours.
250 g of cream cheese
2 tablespoons of chives
100 g sugar
125 ml water
2 mild to semi-spicy red peppers
30 ml balsamic vinegar
Salt and pepper to taste