Roasted Peppers with Fresh Mozzarella

From the 2001 KLO dinner — Tuscany

Roasted Peppers with Fresh Mozzarella

  • one jar roasted pimento peppers
  • 1/2 lb mozzarella cheese
  • 1/2 tsp dried thyme
  • sprigs of fresh or dried thyme to garnish (optional)

Roasted red peppers, usually preserved in olive oil, can be found at most supermarkets and delicatessens, often on the same shelves as pickles.

Cut each pepper in half lengthwise. Slice mozzarella into thin strips and place in each pepper half. Sprinkle lightly with thyme. Roll pepper around mozzarella for a particularly eye-catching display and garnish with sprigs of thyme (optional).

Leave a Reply

Your email address will not be published. Required fields are marked *