Ingredients:
1 red bell pepper
1 gold bell pepper
1 tsp extra virgin olive oil
1/4 tsp balsamic vinegar
1 anchovy filet, ground
4 large leaves fresh basil
1 ounce feta cheese, crumbled
pinch of kosher salt
pinch coarse ground fresh pepper
Instructions:
Place peppers on a sheet pan in 500 degree oven. Turn peppers every 10 minutes to ensure even roasting. The skin will begin to blister. When the peppers have blackened on all sides, remove them and place in a bowl. Wrap tightly with plastic wrap. Let them cool thoroughly. When peppers are cooled, cut them in half lengthwise, peeling off the outer skin and removing seeds. Take the juices that have formed and mix with olive oil and vinegar. Lay the peppers flat and sprinkle with anchovy. Tear 2 leaves of basil onto that. Crumble the feta cheese on top. Season to taste. Roll the peppers, reforming them to resemble their original shape. Drizzle over with oil, vinegar, and pepper juices. Tear remaining basil and garnish.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
