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Marinated Mozzarella, Roasted Bell Pepper, And Olive Broche

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CATEGORY CUISINE TAG YIELD
July 1991 1 servings

INGREDIENTS

3/4 lb Fresh or smoked mozzarella; cut into 1/2-inch
; cubes (about 2
; cups)
1/4 c Virgin olive oil
1 Garlic clove; minced
1 tb White-wine vinegar
1/2 ts Dried oregano; crumbled 1/2
; teaspoon dried
; basil, crumbled
1/4 ts Dried thyme; crumbled
1/2 lb Brine-cured black olives; halved and pitted
; (about 25)
2 lg Red bell peppers; roasted (procedure
; follows) and cut
; into 3/4-inch
; squares
50 Wooden picks; about

INSTRUCTIONS

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 oregano, 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 deoeuvres may be made 4 hours in advance
and kept covered.
Makes about 50 hors deoeuvres.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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