Friday, October 2, 2009

More Sweet Peppers - Market Supper Preview!

As we are getting ready for our Sunday Supper this weekend thought I would share the appetizer recipe; will post pictures when it happens!

Sauteed Sweet Peppers with creamy Blue Cheese serves 4-6

2 large bell peppers - use a mix of colors, just no green - they are bitter.
olive oil
1 tablespoon balsamic vinegar
1 tablespoon capers
1 tablespoon fresh basil
toasted bread (we're using Socha's homemade foccacia)
about 3 oz. blue cheese

Slice the peppers into thin strips and saute in a little oil until soft - about 15 min. Toss with the vinegar, capers and basil and s&p. Put the peppers on the toasted bread and sprinkle with a little blue cheese and put in the oven for a couple min. to warm. Serve with some mixed greens.

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