Roasted Red Bell Pepper with Mozzarella and Prosciutto
Region: Italy
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Summer
Difficulty: Easy and Quick

This is a 5-minute antipasto for a time you are too tired to cook or when you have unexpected guests.  Excellent quality roasted red peppers sold in Italian groceries makes this dish an easy one.  Of course, you can make them on the grill or in the oven too.

[photo: Clifford A. Wright]

Yield: Makes 2 to 4 servings
Preparation Time: 5 minutes

1/2 pound fresh mozzarella cheese

1/4 pound prosciutto di Parma, thinly sliced

3 large red bell peppers, roasted until the skin blisters black, skin discarded, seeded, quartered

5 large fresh basil leaves, chopped

Extra-virgin olive oil to taste

Freshly ground black pepper to taste

1. Slice the mozzarella into 3 x 1/2-inch rectangles.  Place each piece of cheese on a slice of prosciutto and roll them up.  Take a quarter of a roasted red pepper and stuff the wrapped cheese inside.

2. Arrange attractively on a platter and sprinkle the basil over all.  Drizzle the olive oil over the cheese, add a sprinkling of pepper, and serve.

Variation: 

Note: 

Posted: 12/11/2006

Needed Recipes:

Fried Caciocavallo Cheese