MARINATED PEPPERS AND MOZZARELLA
Make and share this Marinated Peppers and Mozzarella recipe from Food.com.
Provided by weekend cooker
Categories Peppers
Time 8h15m
Yield 6 1/4 cup servings, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler to high.
- Arrange the baby peppers in a single layer on a foil-lined jelly roll pan, and broil peppers for 4 minutes on each side or until blackened and tender.
- Cool, Combine peppers, olive oil, garlic cloves, lemon rind, red pepper, salt,and mozzarella balls, and toss.
- Cover, and refrigerate overnight, tossing after 6 hours.
- Let stand at room temperature for 30 minutes.
- Stir in basil leaves, and lemon juice before serving.
- Serve with a slotted spoon.
MARINATED ROASTED PEPPERS, OLIVES AND CHEESE
This blend of colorful peppers, Greek olives, mozzarella cheese and fresh, fragrant herbs makes a mouthwatering appetizer or salad.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 4h35m
Yield 10
Number Of Ingredients 12
Steps:
- Set oven control to broil.
- Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.
- Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar.
- Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.
- Store tightly covered in refrigerator up to 2 weeks.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg
MARINATED PEPPERS
Serve this antipasto dish as part of an appetizer table at your next gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place peppers on a rimmed baking sheet; rub with 1 tablespoon oil. Roast until peppers are soft and skins have split, 30 to 35 minutes. Transfer peppers to a medium bowl. Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.
- Peel peppers, slice in half lengthwise, and remove ribs and seeds. Cut into 1-inch-wide strips and return to bowl. Add lemon zest and juice, garlic, oregano, salt, pepper, and 3 tablespoons oil and toss.
Nutrition Facts : Calories 31 g, Fat 2 g, Protein 1 g
MARINATED MOZZARELLA
I always come home with an empty container when I bring this dish to a party. It can be made ahead to free up time later. I serve it with pretty frilled toothpicks for a festive look. -Peggy Cairo, Kenosha, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.
Nutrition Facts : Calories 203 calories, Fat 16g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 242mg sodium, Carbohydrate 2g carbohydrate (trace sugars, Fiber trace fiber), Protein 12g protein.
MARINATED MOZZARELLA
Provided by Food Network
Time 1h15m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- In a shallow dish, fan mozzarella. Scatter sliced garlic around on mozzarella. Do the same with the red pepper flakes and the oregano. Sprinkle salt to taste and ground pepper over and around to taste. Drizzle olive oil over mozzarella. Let dish rest for one hour at room temperature for best flavor.
FLAVORFUL MARINATED MOZZARELLA
This make-ahead appetizer picks up wonderful flavor from the vinegar and spices. I've made it with fat-free mozzarella, and it still tasted just as good.-Rita Reinke, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1/4 pound.
Number Of Ingredients 10
Steps:
- Prick mozzarella cubes with a fork; place in a glass bowl. In a small saucepan, combine the remaining ingredients. Cook over medium heat for 5 minutes or until heated through, stirring occasionally. Remove from the heat; let cool to room temperature. , Pour over cheese. Stir gently to coat. Cover and refrigerate for 24 hours.
Nutrition Facts : Calories 516 calories, Fat 47g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 349mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
MARINATED MOZZARELLA CUBES
Being from America's Dairyland, I'm always on the lookout for new ways to serve cheese. I received this delicious recipe from a friend a few years ago and am happy to share it with others. -Arline Roggenbuck, Shawano, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- In a quart jar with a tight-fitting lid, layer a third of the cheese, peppers, thyme and garlic. Repeat layers twice. , In a small bowl, whisk the oil, rosemary, Italian seasoning and pepper flakes. Pour into jar; seal and turn upside down. Refrigerate overnight, turning several times. Serve with bread or crackers.
Nutrition Facts : Calories 121 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 224mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
MARINATED MOZZARELLA, ROASTED BELL PEPPER, AND OLIVE BROCHETTES
Categories Herb Olive Cocktail Party Vinegar Mozzarella Bell Pepper Gourmet
Yield Makes about 50 hors d'oeuvres
Number Of Ingredients 10
Steps:
- 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 orégano, 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 d'oeuvres may be made 4 hours in advance and kept covered.
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