Bocconcini-stuffed Roasted Cherry Peppers

1. 1

   Remove the peppers from the brine, reserving the brine.

2. 2

   Cut away the stems and top 1/4-inch from each pepper.

3. 3

   Using a melon baler, scoop out the seeds.

4. 4

   Wrap a basil leaf around each bocconcini, and then wrap a strip of prosciutto around the basil.

5. 5

   Place 1 wrapped ball inside each pepper.

6. 6

   Season lightly with salt and pepper, and drizzle with oil.

7. 7

   Return the stuffed peppers to the brine.

8. 8

   When ready to serve arrange on a platter and garnish with basil sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.