For 2 Serving(s)

• 1 Bell pepper, red
• 1 large Fresh milk mozzarella cheeseball
• 2 slices Bacon
• to taste Salt and pepper
• 1 tablespoon Extra virgin olive oil
• 1 tablespoon Balsamic vinegar

Steps

• Heat the oven to 350ºF. Roast the pepper to blister the skin and let it cool down.
• Peel the skin off and discard. Gently clean the seeds and cut pepper into small holding boats.
• Bake the bacon until crispy without burning and allow cooling and resting.
• Cut the cheese in sections to fit the pepper holding boats.

To put together

• On a plate, place the pepper holding boats and fill them with the cheese and crumbled bacon.
• Season with salt and pepper. Add olive oil and balsamic as drizzle. Garnish with basil.

Note: Serve cold.

Very simple recipe. Added to the collection because of its versatility; tremendously easy to prepare; added nutritional value by the content of fat and protein (cheese); cold product easy to swallow to minor efforts. The pepper add extra flavor and the bacon some gentle animal protein. Uses balsamic vinegar for flavor and olive oil as transportation vehicle