Bocconcini-stuffed Roasted Cherry Peppers

Total Time:
20 min
Prep:
20 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 20 pickled red cherry peppers, in brine
  • 20 very small bocconcini (small mozzarella balls), about 8 ounces, or larger ones cut into pieces
  • 20 basil leaves, stems removed
  • 20 strips prosciutto (about 1/4 pound)
  • Salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • Sprigs fresh basil, garnish
Directions

Remove the peppers from the brine, reserving the brine.

Cut away the stems and top 1/4-inch from each pepper. Using a melon baler, scoop out the seeds.

Wrap a basil leaf around each bocconcini, and then wrap a strip of prosciutto around the basil. Place 1 wrapped ball inside each pepper. Season lightly with salt and pepper, and drizzle with oil.

Return the stuffed peppers to the brine. When ready to serve arrange on a platter and garnish with basil sprigs.


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