Peppers: Ring My Bell

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Sliced, diced or whipped into a tasty paste, peppers give your hors d'oeuvres (and your party) a colorful kick.

By Christina Stanley-Salerno | Photography by Jonathan Kantor

Striped Bocconcini
Striped Bocconcini

Thinly slice a roasted red pepper lengthwise. Arrange two strips to form an "X." Place the bocconcini on the "X." Pull the ends of the strips over the bocconcini to meet in the center. Spear a toothpick through a basil leaf, then through the strips and the cheese to secure. Drizzle with balsamic vinegar. Repeat as desired.

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