Bocconcini-stuffed Roasted Cherry Peppers (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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:
1. Remove the peppers from the brine, reserving the brine.
2. Cut away the stems and top 1/4-inch from each pepper. Using a melon baler, scoop out the seeds.
3. 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.
4. Return the stuffed peppers to the brine. When ready to serve arrange on a platter and garnish with basil sprigs.
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