Have you ever hunted for the perfect ingredient to make all your dinner party dreams come true? Only to crash and burn like a forgotten soufflé when it is nowhere to be found? But alas, you are saved from total destruction when you discover a completely new ingredient that evokes new thoughts of culinary greatness.
I was on the hunt for pitted dates for a prosciutto wrapped stuffed date recipe that I was sure my friends would be thrilled to savor with wine. After bouncing around multiple markets and grocery stores to find the dark, plump bites of goodness, I began to wither at the thought of having to find something different. Then, out of the corner of my eye, I spotted bags of beautiful baby bell peppers. Their bold red, yellow and golden colors dotted across the glass platter as the flavor danced with every bite.
These are incredibly easy and taste amazing when cooked on the grill. If grilling is not in the near future, you can always roast them in the oven until the prosciutto is slightly crisp and the peppers are tender.
- 12 – 16 baby bell peppers
- 8 oz. goat cheese, room temperature
- 2 Tbl. fresh basil, minced
- 12 – 16 slices prosciutto
- Mix the basil and goat cheese in a small bowl until well combined. Set aside. Remove the tops and cores of the baby bell peppers. Gently spoon the goat cheese mixture inside each pepper making sure to fill around the folds. Wrap each pepper with prosciutto, and pierce with a toothpick.
- Grill over medium heat for 1 – 2 minutes, and turn halfway through. Continue to grill until the prosciutto is lightly caramelized and the goat cheese has slightly softened. The peppers should be tender with a light crunch. Makes 12 – 16 peppers.