Roasted Red Pepper Bocconcini Pops
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
17 - 36 pieces (depending on method used)
ingredients
- 200 g bocconcini (mini preferably)
- 1 pinch pepper
- 2 tablespoons pesto sauce
- 2 red peppers, roasted and patted dry
- balsamic glaze
directions
- Drain bocconcini and pat dry. Add pesto and pepper and toss to coat evenly.
- Slice peppers into 1/4" strips. Wrap each strip around 1 bocconcini and skewer onto toothpick. Repeat with remaining peppers and bocconcini.
- OR: Skewer 2 bocconcini onto each toothpick, if desired. Alternatively, pierce 1 side of pepper strip through toothpick and through 1 bocconcini, then pepper and another bocconcini forming an "S" around the bocconcini.
- Drizzle with balsamic vinegar glaze before serving.
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