This is a great summer appetizer using many of the things you can grow in your garden.
- 12 fresh Italian Peppers (i.e. Corno di toro rosso) Long yellow type peppers
- 2 Balls Buffalo Mozzarella
- 10 Leaves Fresh Basil
- 1/3 clove of Fresh garlic
- 1 tsp. Pine Nuts
- 3 tbsp. Extra Virgin Olive Oil
- Salt to taste
- Fresh Ground Pepper to taste
Season peppers with salt pepper and 1 tablespoon of oil.
Grill or bake until completely cooked through (the skill should peel off); set aside. *
Slice mozzarella into 1/3-inch thick pieces.
Place on a platter and arrange peppers around mozzarella slices.
Drizzle with the Basil Pesto Sauce.
Basil Pesto Sauce:
Process basil, pine nuts, garlic, 2 tablespoons of oil, salt and pepper in a blender.
If needed, add a small amount of water.
*The peppers may be prepared on a gas stovetop, place a pepper directly over the flame until the skin is completely burned. You should be very careful with this method taking care to use the proper personnel protection equipment. When cooked the peppers should be placed in a ziplock bag to cool. The steam will keep the moisture inside and the skin will peel off easily.