Roasted Red Pepper Bocconcini Pops |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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Super easy appy to have on hand. I made up homemade pesto and froze it in ice cube trays. I removed 2 cubes for this recipe. Ingredients:
200 g bocconcini (mini preferably) |
1 pinch pepper |
2 tablespoons pesto sauce |
2 red peppers, roasted and patted dry |
balsamic glaze |
Directions:
1. Drain bocconcini and pat dry. Add pesto and pepper and toss to coat evenly.
2. Slice peppers into 1/4 strips. Wrap each strip around 1 bocconcini and skewer onto toothpick. Repeat with remaining peppers and bocconcini.
3. 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.
4. Drizzle with balsamic vinegar glaze before serving.
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