Roasted Red Pepper Rolls Stuffed with Prosciutto, Mozzarella & Basil
Makes 6 servings. Difficulty
2 red peppers 12 small 1/2 inch cubes of fresh mozzarella 3 slices of prosiutto 12 small basil leaves 2 teaspoons balsamic vinegar 1 teaspoon olive oil Salt and freshly ground black pepper
Place the peppers (whole) directly under a broiler and blacken on all sides. Transfer peppers to a bowl and cover with plastic wrap. Let steam for 10 minutes. Remove the peppers from the bowl and peel off the skins and discard the stem and seeds. Slice the peppers into strips about 1 to 1-1/2 inches wide and about 4-5 inces long (the length of the pepper). Lay the pepper strips on a cutting board and top each with a small basil leaf. Roll the prosciutto around the mozzarella cube and place at the end of one strip. Roll the pepper strip around the cube. Repeat this process with the remaining pepper strips, mozzarella, basil and prosciutto. Secure with toothpicks if desired.
If you want a cool appetizer, you can eat these at room temperature. If you prefer melted mozzarella, you can cook the rolls at this point.
To cook the rolls, preheat the oven to 350°F. Drizzle the olive oil in the baking pan. Add the roasted red pepper rolls. Drizzle the balsamic vinegar over the top and sprinkle lightly with salt and freshly ground black pepper. Bake for 5-10 minutes or until the cheese starts to melt. Transfer rolls to a platter and serve.