1 French bread
3 md Mozzarella cheeses
2 lg Red peppers
2 Handfuls fresh basil leaves
3 tb Olive oil
50 g Unsalted butter; (2oz)
Salt and pepper
1 Sprigs fresh flat leaf
-parsley
Pre-heat the oven to 200C/400F/gas mark 6
Place the peppers on a baking tray and roast in the oven for 20 minutes
until deflated and slightly charred. Leave to cool, then peel off the skin.
Cut the flesh of each into 12 pieces, discarding the core and seeds.
Cut the bread into 20 slices. Cut the mozzarella cheeses in 1cm (1/2 inch)
thick slices, making a total of 16 slices.
Thread 4 skewers, allowing 5 slices of bread per skewer. Start with the
bread and alternate with the red pepper pieces, cheese and basil leaves.
Place the skewers on an oiled baking tray. Brush the skewers with the oil
and season with salt and pepper. Bake in the oven for 8 minutes, turning
after 4 minutes and checking to see that the skewers don’t burn. Melt the
butter and pour over the skewers. Serve garnished with a sprig of parsley.
Yields
4 servings