MARINATED MOZZARELLA, ROASTED BELL PEPPER, AND OLIVE BROCHETTES
Categories Herb Olive Cocktail Party Vinegar Mozzarella Bell Pepper Gourmet
Yield Makes about 50 hors d'oeuvres
Number Of Ingredients 10
Steps:
- To Roast Peppers
- Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
- In a bowl or resealable heavy plastic bag combine the mozzarella, the oil, the garlic, the vinegar, the orégano, the basil, the thyme, and salt and pepper to taste and let the cheese marinate for at least 4 hours at room temperature or 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 d'oeuvres may be made 4 hours in advance and kept covered.
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Aaryan Tamang
[email protected]I love the combination of mozzarella, roasted bell peppers, and olives. It's a classic combination that always works.
pasha mughal
[email protected]These brochettes are a great way to use up leftover roasted bell peppers.
M Rakha
[email protected]I'm not a vegetarian, but I loved these brochettes. They're so flavorful and satisfying.
Mhnb 2255
[email protected]These brochettes are perfect for a summer cookout. They're light and refreshing.
Milena Weiss
[email protected]I made these brochettes for a party and they were a huge hit! Everyone loved them.
levy levy
[email protected]These brochettes were a lot of work to make, but they were worth it. They were so delicious!
Muthu Anna
[email protected]I found the marinade to be a little too salty. I think I'll use less salt next time.
Zainab Tanveer
[email protected]These brochettes were a little too oily for my taste. I think I'll try grilling them next time instead of roasting them.
Despot Vujović
[email protected]I used a variety of different colored bell peppers in my brochettes. They looked so colorful and festive.
Qeto Botsane
[email protected]I'm not a huge fan of olives, but I loved them in these brochettes. They added a nice salty and briny flavor.
Maria Tor
[email protected]The marinade for the mozzarella is so flavorful. I could eat it with a spoon!
Carrol Jackson
[email protected]I love how easy these brochettes are to make. They're perfect for a quick and easy appetizer or snack.
Mustapha Olamilekan
[email protected]These brochettes were a hit at my last party! The flavors of the marinated mozzarella, roasted bell peppers, and olives paired perfectly together. I'll definitely be making them again.