| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Epcot cente, Food and wi, 1996 |
1 |
Servings |
INGREDIENTS
| 3 |
md |
Yellow peppers |
| 3 |
md |
Red peppers |
| 2 |
|
Cloves garlic, chopped |
| 1/4 |
c |
Virgin olive oil |
|
|
Oregano |
|
|
Basil |
| 1 |
md |
Beefsteak tomato |
| 1 |
oz |
Fresh mozzarella cheese |
| 1 |
ts |
Virgin olive oil |
|
|
Salt and pepper |
| 3/4 |
lb |
Provolone cheese |
| 1/2 |
md |
Honeydew melon |
|
|
Prosciutto, thinly sliced |
INSTRUCTIONS
Roast yellow and red peppers (uncut and completely intact) in the oven
until crispy on the outside. Peel completely the outer skin, cut away the
core and slice in thin pieces. Add chopped garlic, olive oil, oregano and
basil. Mix well and serve. Cut tomato into slices. Top each slice with a
slice of mozzarella, lightly salt and top with olive oil. Serve. Cut
provolone into slices and serve. Cut melon into wedges. Wrap wedge of melon
with a slice of prosciutto and serve.
Posted to MC-Recipe Digest V1 #323
Recipe by: Italy
From: gtg@phoenixat.com (Glen T Greenman)
Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)
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