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Mardi Gras Antipasto

CATEGORY:
Salads

INGREDIENTS:
+ 3 Mardi Gras Bells
+ 2 TBS extra virgin olive oil
+ 2 tsp balsamic vinegar
+ 1/4 tsp garlic
+ 1/4 tsp salt
+ 1/8 tsp freshly ground black pepper
+ 2 oz. crumbled mild goat cheese
+ 1 TSB chiffonade of fresh basil

INSTRUCTIONS:
Place the peppers over an open flame and cook, turning occasionally with tongs, until the skin is completely charred and blistered all over, or brush lightly with vegetable oil and broil on a small baking sheet 6 inches from broilers on top oven rack. Transfer to a heatproof bowl, cover tightly with plastic wrap, and let sit for 20 minutes. Remove plastic wrap and, when the peppers are cool enough to handle, remove and discard the charred skin, stems and seeds. Cut the peppers into 1-inch lengthwise strips and place in a small nonreactive bowl. In another nonreactive bowl combine the olive oil, vinegar, garlic, salt and pepper and whisk. Pour the vinegar mixture over the peppers and toss to combine. Cover with plastic wrap and let stand for 45 minutes up to overnight, refrigerated, for the flavors to develop. When ready to serve, let the peppers return to room temperature and place in a shallow serving bowl or small platter. Crumble the goat cheese over the top of the peppers and garnish with the fresh basil.

Yields 2-4 servings

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