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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By jjacksprat98_615272
Beverly Hills, MI
on March 13, 2007
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My husband was dubious at best when I made these (I do not cook much so I bravely ate the first one---OUTSTANDING! I'll make them for Easter dinner appetizers. I also made them with Pickled Roasted Red Peppers (folded with toothpics just in case they were too hot, and both turned out GREAT. A slam dunk! Thanks Emeril!
;-D Jackie
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