8 red peppers
2 cloves garlic, minced
Extra Virgin olive oil
Pesto, prepared or homemade
Buffalo mozzarella, sliced, one ball per person
Another drizzle of olive oil and Balsamic vinegar. Let's get started!
Cut the peppers in half.Clean out the white membrane and seeds
Place them cut side down on a sheet pan and place under the broiler, until they . . .
look like this!
Remove from oven and cover with syran wrap. The heat and condensation will lift the burnt skin and make for easier peeling. The burnt part will have a smoky taste.
30 minutes later, remove the cover and peel the skin off.
After peeling, place the skinned pepper down on a cutting board, slice into strips and place in a bowl with 2 cloves of minced garlic, add salt and olive oil, stir and allow the ingredients to marry.
Slice the buffalo mozzarella. And before you ask, no, it's not made with buffalo. LOL That's just the style they use to make it. I buy mine at Trader Joes. It comes in water. Don't buy the mozzarella wrapped in plastic alone--it won't have the right consistency for this dish. Slice the tomatoes.
Now, start to put the dish together in layers. I use a pesto instead of just using the basil leaves and place a dab on each mozzarella slice. Layer until you use one round mozzarella starting with a tomato slice first.
Sorry this picture is sideways, but iPhone doesn't have a rotate feature.
I add the roasted peppers on each side of the log, but you can place them in between the slices if you'd prefer. Once the roasted peppers are placed, run two beads of olive oil down the center and sprinkle with balsamic vinegar. Serve with garlic bread. Here's a picture of the finished product that won't last very long. It's sure to become a favorite of yours too!