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Ингредиенты
- 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
Инструкции
- 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
- 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.
- 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.)
- In a bowl or possibly 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 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.
- Makes about 50 hors deoeuvres.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 681g | |
| Calories 1590 | |
| Calories from Fat 1154 | 73% |
| Total Fat 130.92g | 164% |
| Saturated Fat 52.3g | 209% |
| Trans Fat 0.0g | |
| Cholesterol 269mg | 90% |
| Sodium 2147mg | 89% |
| Potassium 853mg | 24% |
| Total Carbs 25.05g | 7% |
| Dietary Fiber 6.0g | 20% |
| Sugars 14.85g | 10% |
| Protein 78.33g | 125% |
