| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
6 |
servings |
INGREDIENTS
| 3 |
|
Whole roasted peppers; peeled, seeded, |
|
|
And cored |
| 1/4 |
lb |
Fresh mozzarella |
| 2 |
|
Rosemary stems |
|
|
Coarse salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 6 |
|
Wooden skewers; soaked in water |
INSTRUCTIONS
Cut cheese into 1-inch squares that are about 1/4-inch thick. Cut each
pepper lengthwise into about six 1-inch strips. Exact number and size of
strips will vary depending on size of pepper. Place a cube of mozzarella
and a tiny sprig of rosemary at one end of each pepper strip. Season with
salt and pepper. Carefully roll up pepper around cheese creating a package.
Run a soaked skewer through the pepper and the cheese to secure. Repeat
process so that each skewer has about 3 pepper packages. Heat a grill to
medium-high. Place skewers on grill and cook, rotating with tongs, until
cheese has melted, about 1 to 2 minutes per side. Remove from heat, and
serve immediately. Makes 6 skewers.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 10 Calories (kcal); trace Total Fat; (17% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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