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05

Jan

2020

Roasted Pepper and Mozzarella Bites

Roasted Pepper and Mozzarella Bites

2 bell peppers, one yellow and one red

1 tub fresh mozzarella, preferably the cherry sized

olive oil

salt and pepper

3-4 fresh basil leaves

Set oven to broil. Line a baking sheet with foil. Place the whole peppers on the foil and place under broiler. When the tops of the peppers have turned black, take tongs and rotate peppers. Keep turning peppers until the skin is completely charred. Place peppers in a brown paper sack or in a bowl covered in plastic wrap. Close. Let steam for 10 minutes. Remove peppers to a cutting board and let cool.

After peppers have cooled, skins will slip off easily. Remove all skins and then cut peppers in half, removing stem carefully so peppers don’t tear. Remove seeds carefully. Slice each pepper half into about 5 or 6 strips.

Drain 20 to 22 mozzarella balls. Take each mozzarella ball and wrap with a strip of pepper. Secure with a toothpick and place on serving platter. Repeat with remaining peppers and cheese. Drizzle with olive oil and season with salt and pepper. Slice some fresh basil, if you like, into chiffonade and sprinkle over the appetizers.

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