Roasted Pepper and Mozzarella Bites

Set oven to broil. Line a baking sheet with foil. Place the whole peppers on the foil and place under the broiler. When the tops of the peppers have turned black, take tongs and rotate peppers. Keep turning peppers until the skin is completely charred. Place peppers in a brown paper lunch sack or in a large Ziploc bag. Close. Let steam for 10 minutes. Remove peppers to a cutting board and let cool.

After peppers have cooled, skins will slip off easily. Remove all skins and then cut peppers in half, removing stem carefully so peppers don’t tear. Remove seeds carefully. Slice each pepper half into about 5 or 6 strips. Season pepper strips.

Drain 20 to 22 mozzarella balls. If you can’t find the cherry-sized mozzarella, just buy the regular size and cut the balls into 20 pieces. Place mozzarella in a small bowl and drizzle some olive oil on them. Sprinkle some salt and pepper and/or your seasoning (don’t be skimpy with the salt) and toss.

Take each mozzarella ball and wrap with a strip of pepper. Secure with a toothpick and place on a serving platter. Repeat with remaining peppers and cheese. Slice some fresh basil, if you like, into chiffonade and sprinkle over the appetizers.