Roasted Pepper and Mozzarella Bites

2 bell peppers, one yellow and one red
1 tub fresh mozzarella, preferably the cherry sized
Olive oil
Salt and pepper

3-4 fresh basil leaves

Set your oven to broil. Meanwhile, line a baking sheet with foil and place the whole peppers on the foil and place under broiler. Watch the peppers carefully and when the tops have turned black, take tongs and rotate peppers. Keep turning them until the skin is completely charred. Place peppers in a brown paper lunch sack or in a large zip lock bag. Close and let steam for 10 minutes. Remove peppers to a cutting board and let them cool.

After the peppers have cooled, their skins will slip off easily. Remove all skins and then cut the peppers in half, removing the stems and seeds carefully so as not to tear the peppers. Slice each pepper half into about 5 or 6 strips. Season the pepper strips.

 

Drain 20 to 22 mozzarella balls. Place mozzarella in a small bowl and drizzle some olive oil on them. Sprinkle salt and pepper (don't be skimpy with the salt) and toss.

Finally, take each mozzarella ball and wrap it 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 and sprinkle over the appetizers.

Viola! An easy summer-time appetizer. ENJOY!