Roasted Red Pepper Involtini

If someone told you they had a recipe that was delicious, easy, elegant, colorful, low in calories, and required no cooking, you’d want to know about it pronto, right?  Well, here is that recipe – Roasted Red Pepper Involtini.  Sweet, smoky, roasted red peppers stuffed, roulade style, with prosciutto, mozzarella, and fresh basil, then cut into pieces called “involtini”, which, roughly translated means “a small bite of food” in Italian.

Roasted Red Pepper Involtini make the perfect cocktail party hors d’oeuvre or appetizer.  You can also throw them on top of a salad, add them to an antipasto platter, or serve them as a savory side dish.  And as if that’s not enough – they make a fantastic protein rich snack too.  They’re versatility is matched only by their taste!

Making these heavenly little bites is just a matter of assembling the ingredients. Be sure to blot off any excess moisture from the red peppers with a clean paper towel, otherwise they will be very slippery, and hence hard to roll up.

Roasted Red Pepper Involtini are great for entertaining because they can be made ahead of time and don’t need to be served with any messy sauces or condiments.  The recipe as written will serve about 5-6 people but can easily be doubled or tripled for a larger crowd.

Roasted Red Pepper Involtini

 

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Author: QUEEN OF MY KITCHEN

Serves: 5 servings

Ingredients

• 2 large roasted red peppers, about 3-4 ounces each (jarred are fine)
• 3 ounces sliced prosciutto or ham
• ½ ounce fresh basil leaves
• 2 mozzarella sticks

Instructions

1. Cut open the peppers and lay them flat, with the inside facing up, on a cutting board. (If the peppers are from a jar pat them lightly with a paper towel to remove some of the excess moisture.)
2. Place 1½ ounces of prosciutto or ham on top of each pepper, followed by ¼ ounce of basil leaves.
3. Lay a mozzarella stick on the short end of each pepper and roll up.
4. Place the rolls seam side down and slice off the ends (about ¼ inch). Cut into pieces approximately ¾ inch thick and insert a toothpick through the center of each involtini to secure.
5. Makes about 10 involtini.

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