• 8servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 20 pickled red cherry peppers , in brine

  2. 20 very small bocconcini (small mozzarella balls), about 8 ounces, or larger ones cut into pieces

  3. 20 basil leaves, stems removed

  4. 20 strips prosciutto (about 1/4 pound)

  5. Salt

  6. Freshly ground black pepper

  7. Extra-virgin olive oil

  8. Sprigs fresh basil, garnish

Instructions Jump to Ingredients ↑

  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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