Marinated
Mozzarella, Roasted Bell Pepper
and Olive Brochettes
| 3/4 pound fresh mozzarella cut into 1/2-inch cubes (about 2 cups) |
| 1/4 cup virgin olive oil |
| 1 garlic clove, minced |
| 1 tablespoon white-wine vinegar |
| 1/2 teaspoon dried oregano, crumbled |
| 1/4 teaspoon dried thyme, crumbled |
| 1/2 pound (about 25) brine-cured black olives, halved and pitted (optional) |
| 2 large red bell peppers, roasted (procedure
follows) and cut into 3/4-inch squares or use a good quality jarred roasted pepper. |
| about 50 wooden picks |
To Roast Peppers
Using a long-handled fork char the peppers over an open flame, (b-b-q is best) 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 covered bowl or brown paper bag and let them steam, 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.
In a bowl or large ziplock type bag combine the mozzarella, the oil, the garlic, the vinegar, the oregano, 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. I have made these with and without the olives. Either way, there are never any left on the plate!
Makes about 50 hors d'oeuvres