5.0
(425)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
To roast peppers, set them directly in the flames of a stovetop gas burner turned to high, or over hot coals if you happen to be grilling. (You could also roast under the broiler, with peppers as close to heat source as possible.) Turn peppers with tongs until skins are blackened and blistered all over, 5 to 7 minutes. Remove to a plate and let cool. To peel, cut peppers lengthwise. Scrape seeds and veins away with your knife, then turn peppers over and scrape away charred skin. Slice peeled peppers into 1/2-inch ribbons and place in a small bowl. Season with salt and pepper, then add 1 tablespoon olive oil and toss. (Peppers may be roasted up to a day ahead.)
Step 2
Cut mozzarella into 1/4-inch slices. Cut tomatoes into 1/2-inch slices and halve cherry tomatoes.
Step 3
Arrange mozzarella slices in the center of a large platter. Surround with tomatoes and sprinkle lightly with salt. Add roasted pepper strips, caperberries and olives. Drape prosciutto around the platter. Garnish with basil leaves. Drizzle generously with olive oil and serve.
Your folders
mealplannerpro.com
30 minutes
Your folders
allourway.com
5.0
(17)
Your folders
allrecipes.com
4.5
(26)
30 minutes
Your folders
taste.com.au
Your folders
taste.com.au
Your folders
taste.com.au
5.0
(1)
10 minutes
Your folders
gonnawantseconds.com
5.0
(2)
Your folders
urbanblisslife.com
5.0
(10)
Your folders
dinneratthezoo.com
5.0
(7)
1 minutes
Your folders
therecipecritic.com
10 minutes
Your folders
wellseasonedstudio.com
5.0
(2)
Your folders
asouthernsoul.com
5.0
(1)
Your folders
the-girl-who-ate-everything.com
4.2
(6)
Your folders
wellplated.com
5.0
(4)
Your folders
delish.com
Your folders
allrecipes.com
4.7
(57)
Your folders
delish.com
5.0
(2)
Your folders
tasteofhome.com
4.9
(37)
Your folders
spendwithpennies.com
5.0
(4)
10 minutes