Roasted Pepper & Artichoke Puffs
Source of Recipe
Debra Rossi
List of Ingredients
- 2 tbls unsalted butter
- 1 bunch scallions, trimmed and minced
- 2 cloves garlic, minced
- 1 can (13 3/4oz.) artichokes bottoms, drained & cut into 1/4" dice
- 3 oz thinly sliced prosciutto, minced
- 3 tblsp finely shredded fresh basil leaves
- 2 oz parmesan cheese, grated (1/2cup)
- 2 oz Gruyere cheese grated (1/2cup)
- 1 tblsp fresh lemon juice
- freshly ground pepper, to taste
- 1/2 cup mayonnaise
- 3 red bell peppers
- 3 yellow bell peppers
- 1/4 cup olive oil
- 2 tblsp balsamic vinegar
- salt to taste
Instructions
- Melt butter in a small skillet over med-high heat. Add the scallions & garlic and cook, stirring frequently, just until softened. Transfer to a med. size mixing bowl. Add the artichoke bottoms, prosciutto, basil, parmesan and gruyere to the scallions & toss to coat. Sprinkle with lemon juice and pepper. Bind the mixture with the mayo and refrigerate at least 1 hour.
- Meanwhile prepare the peppers: preheat oven to 400 degrees. Stem and seed each pepper, then cut into chunks about 2x1 1/2 inches.
- Place the peppers in a single layer in a large shallow baking dish. Drizzle with olive oil and vinegar and sprinkle with salt and pepper. Roast the peppers 15 minutes, stirring once halfway through the cooking time. Remove from oven and let cool.
- When ready to serve the hors d'oeurves, preheat the broiler. Mound about 2 tsps. of the artichoke mixture onto each pepper wedge. Arrange in rows on baking sheets and broil 3 to 4 inches from the heat until puffed and bubbly. About 2 minutes.
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