Try this Marinated Mozzarella, Roasted Bell Pepper, And Olive Broche recipe, or contribute your own.
Suggest a better descriptionTo 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 oregano, 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 deoeuvres may be made 4 hours in advance and kept covered. Makes about 50 hors deoeuvres. Gourmet July 1991
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Serving Size: 1 Serving (624g) | ||
Recipe Makes: 1 servings | ||
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Calories: 482 | ||
Calories from Fat: 482 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54g | 72 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 12.6mg | 0 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 482
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