Roasted Red Pepper & Fresh Mozzarella Roulades

1. 1

   Slice red pepper pieces lengthwise into 1634-inch-wide strips.

2. 2

   (There may be some left over.)

3. 3

   Spread each strip with about 14 tsp.

4. 4

   olive paste.

5. 5

   Bring vinegar to a simmer in small saucepan over medium heat, and cook until reduced to 1/4 cup, about 15 minutes.

6. 6

   It will be very syrupy.

7. 7

   Watch carefully at the end because the syrup can burn easily.

8. 8

   Pat mozzarella balls dry, and cut in half.

9. 9

   Place one mozzarella half on one end of red pepper strip; roll up and secure with toothpick.

10. 10

    Repeat to form 16 roulades.

11. 11

    If making ahead, cover tightly with plastic wrap, and refrigerate until an hour before serving.

12. 12

    To serve, place each roulade on 1 basil leaf on serving platter; drizzle roulades with balsamic syrup, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.