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Receta Marinated Mozzarella, Roasted Bell Pepper, And Olive Broche

by Global Cookbook

Ingredientes

3/4 lb fresh or possibly smoked mozzarella cut into 1/2-inch cubes (about 2 c.) 1/4 c. virgin extra virgin olive oil 1 x garlic clove chopped 1 Tbsp. white-wine vinegar 1/2 tsp dry oregano crumbled 1/2 tsp. dry basil, crumbled

1/4 tsp dry thyme crumbled 1/2 lb brine-cured black olives halved and pitted (about 25) 2 lrg red bell peppers roasted (procedure follows) and cut into 3/4-inch squares 50 x wooden picks about

Direcciones

1. To Roast Peppers:Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 min, or possibly till the skins are blackened. (Or possibly broil the
2. peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 min, for 15 to 25 min, or possibly till the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, till they are cold sufficient to handle.
3. Keeping the peppers whole, peel them starting at the blossom end, cut the tops, and throw away the seeds and ribs. (Wear rubber gloves when handling chilies.)
4. In a bowl or possibly resealable heavy plastic bag combine the mozzarella, the oil,
5. the garlic, the vinegar, the oregano, the basil, the thyme, and salt and pepper to taste and let the cheese marinate for at least 4 hrs at room temperature or possibly 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 deoeuvres may be made 4 hrs in advance and kept covered.
6. Makes about 50 hors deoeuvres.

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