Prep 15 mins
Cook 20 mins
From Food for Thought, Favorite recipes of the Morristown-Beard School. I expected a crescent or dough for this but there is none. You mix some ingredients in a skillet and then chill it (at last an hour-not included in prep time) and later scoop it into pieces of roasted peppers and then broil until bubbly and puffed. Sounds delicious but I haven't tried it yet.
- 1 tablespoon unsalted butter
- 1 bunch scallion, minced
- 2 garlic cloves, minced
- 1 (14 ounce) can artichoke bottoms, drained, diced
- 3 ounces prosciutto, minced
- 3 tablespoons fresh basil, shredded
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup jarlsberg cheese or 1⁄2 cup gruyere cheese, grated
- 1 tablespoon fresh lemon juice
- pepper, to taste
- 1⁄2 cup mayonnaise
- 3 red bell peppers
- 3 yellow bell peppers
- 1⁄4 cup olive oil
- 2 tablespoons balsamic vinegar
- salt, to taste
- Preheat oven to 400 degrees, F.
- In a skillet, saute scallions, and garlic, in butter until softened, stirring frequently, about 2-3 minutes.
- Remove from heat and add artichoke bottoms, proscuitto, basil and cheeses and toss to combine.
- Sprinkle with lemon juice and pepper.
- Bind the mixture with mayonnaise and refrigerate at least for 1 hour.
- Meanwhile, stem and seed peppers and cut into 2 inches by 1 1/2 inch pieces.
- Place the peppers in a large shallow baking dish and drizzle with olive oil and vinegar; sprinkle with salt and pepper.
- Roast the peppers in the oven for 15 minutes, stirring half way through.
- Remove from oven and cool.
- When ready to serve, preheat the broiler.
- Mound 2 teaspoons of the artichoke mixture onto each piece of pepper.
- Broil on baking sheets 3-4 inches from the heat until puffed and bubbly, about 2 minutes.