MARINATED PEPPERS AND MOZZARELLA
Make and share this Marinated Peppers and Mozzarella recipe from Food.com.
Provided by weekend cooker
Categories Peppers
Time 8h15m
Yield 6 1/4 cup servings, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler to high.
- Arrange the baby peppers in a single layer on a foil-lined jelly roll pan, and broil peppers for 4 minutes on each side or until blackened and tender.
- Cool, Combine peppers, olive oil, garlic cloves, lemon rind, red pepper, salt,and mozzarella balls, and toss.
- Cover, and refrigerate overnight, tossing after 6 hours.
- Let stand at room temperature for 30 minutes.
- Stir in basil leaves, and lemon juice before serving.
- Serve with a slotted spoon.
MARINATED MOZZARELLA
Provided by Food Network
Time 1h15m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- In a shallow dish, fan mozzarella. Scatter sliced garlic around on mozzarella. Do the same with the red pepper flakes and the oregano. Sprinkle salt to taste and ground pepper over and around to taste. Drizzle olive oil over mozzarella. Let dish rest for one hour at room temperature for best flavor.
MARINATED MOZZARELLA, ROASTED BELL PEPPER, AND OLIVE BROCHETTES
Categories Herb Olive Cocktail Party Vinegar Mozzarella Bell Pepper Gourmet
Yield Makes about 50 hors d'oeuvres
Number Of Ingredients 10
Steps:
- To Roast Peppers
- Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
- In a bowl or resealable heavy plastic bag combine the mozzarella, the oil, the garlic, the vinegar, the orégano, the basil, the thyme, and salt and pepper to taste and let the cheese marinate for at least 4 hours at room temperature or chilled overnight. Thread a mozzarella cube, an olive half, and a roasted pepper square onto each of the wooden picks and arrange the brochettes on a platter. The hors d'oeuvres may be made 4 hours in advance and kept covered.
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