SierraCook
Master Chef
I thought this recipe sounded yummy. It would be great to take as an appetizer to a party or as a dish for a lunch or brunch.
Roasted Pepper and Basil Skewers
1 pkg. (16 oz.) mozzarella cheese, cut into 16 cubes
16 fresh basil leaves
2 medium yellow or red peppers, roasted, cut into 16 small squares
16 small cherry tomatoes
16 toothpicks or small wooden skewers
1/3 cup KRAFT Special Collection Classic Italian Vinaigrette Dressing
Insert 1 cheese cube, basil leaf, pepper square and tomato onto each toothpick; place in small shallow dish. Pour dressing over skewers. Let stand 20 min. to marinate, turning occasionally. Remove skewers from marinade just before serving. Discard marinade.
How To Roast Peppers
Arrange whole bell peppers or large chile peppers on foil-lined baking sheet. Place under broiler 2 to 4 inches from heat source. Use kitchen tongs to turn peppers as skin becomes blackened. Continue rotating peppers until skin is entirely blackened. Using tongs, put blackened peppers in a paper bag; close bag. Keep peppers in bag until cooled completely, about 20 minutes. Remove peppers from bag. Peel away blackened skin using a small knife; discard skin. Cut peppers in half lengthwise; discard seeds, using knife edge. Then, use roasted peppers as directed in recipe.
Roasted Pepper and Basil Skewers
1 pkg. (16 oz.) mozzarella cheese, cut into 16 cubes
16 fresh basil leaves
2 medium yellow or red peppers, roasted, cut into 16 small squares
16 small cherry tomatoes
16 toothpicks or small wooden skewers
1/3 cup KRAFT Special Collection Classic Italian Vinaigrette Dressing
Insert 1 cheese cube, basil leaf, pepper square and tomato onto each toothpick; place in small shallow dish. Pour dressing over skewers. Let stand 20 min. to marinate, turning occasionally. Remove skewers from marinade just before serving. Discard marinade.
How To Roast Peppers
Arrange whole bell peppers or large chile peppers on foil-lined baking sheet. Place under broiler 2 to 4 inches from heat source. Use kitchen tongs to turn peppers as skin becomes blackened. Continue rotating peppers until skin is entirely blackened. Using tongs, put blackened peppers in a paper bag; close bag. Keep peppers in bag until cooled completely, about 20 minutes. Remove peppers from bag. Peel away blackened skin using a small knife; discard skin. Cut peppers in half lengthwise; discard seeds, using knife edge. Then, use roasted peppers as directed in recipe.
Last edited:
