Ingredients
- 2 large red bell peppers
- 1 cup (packed) fresh basil leaves
- 1 garlic clove
- 1/2 teaspoon salt
- 3/4 cup extra-virgin olive oil
- 1/2 pound thinly sliced prosciutto
- 2 8-ounce balls fresh water-packed mozzarella cheese, drained, thinly sliced into rounds
- 4 large tomatoes, thinly sliced
- 6 hard-boiled eggs, shelled, sliced into 1/4-inch-thick rounds
- 1/4 cup Kalamata olives or other brine-cured black olives, pitted, coarsely chopped
Description
Roasted Bell Peppers, Prosciutto, And Olives Are Added To The Classic Italian Trio Of Tomatoes, Mozzarella, And Basil. Serve With Plenty Of Crusty Country Bread.
Bon Appetit Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter