Follow these steps for perfect results
Bell Peppers
Roasted, peeled, sliced
Salt
To taste
Pepper
To taste
Extra-Virgin Olive Oil
For drizzling
Fresh Mozzarella
Sliced
Ripe Tomatoes
Sliced
Cherry Tomatoes
Halved
Caperberries
Rinsed
Olives
Pitted
Prosciutto
Thinly sliced
Basil Leaves
Fresh
Roast bell peppers over an open flame until blackened and blistered.
Cool the roasted peppers and peel off the charred skin.
Slice the peeled peppers into ribbons and season with salt, pepper, and olive oil.
Cut mozzarella and tomatoes into slices.
Halve the cherry tomatoes.
Arrange mozzarella slices in the center of a platter.
Surround with tomato slices and sprinkle with salt.
Add roasted pepper strips, caperberries, and olives.
Drape prosciutto around the platter.
Garnish with basil leaves.
Drizzle generously with olive oil and serve.
Expert advice for the best results
Use high-quality olive oil for the best flavor.
Roast the peppers a day ahead to save time.
Let the mozzarella come to room temperature before serving.
Everything you need to know before you start
10 minutes
Peppers can be roasted a day ahead.
Arrange artfully on a large platter, showcasing the colors and textures.
Serve as an appetizer or light meal.
Pair with crusty bread.
Pairs well with the fresh flavors.
Discover the story behind this recipe
A classic Italian appetizer, often served during summer months.
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