Roasted Red Peppers W/fresh Mozzarella Recipe

Roast the peppers

Preheat your oven broiler (or set oven to 475°F/245°C). Line a rimmed baking sheet with foil for easy cleanup. Place the whole red bell peppers on the sheet and put them under the broiler or in the hot oven. Roast, turning occasionally with tongs, until the skin is blackened and blistered on all sides, about 15–20 minutes total (8–10 minutes per side under a high broiler).

Once peppers are evenly charred, transfer them to a heatproof bowl and cover tightly with plastic wrap or place inside a large resealable plastic bag and seal. Let steam for 15–20 minutes. This resting step loosens the skins for easy peeling.

After steaming, peel the peppers: use your fingers or a small knife to remove and discard the blackened skins, stems, and seeds. Rinse briefly only if needed to remove seeds, but avoid washing off flavor. Slice each pepper into 1/2–3/4-inch wide strips.

Place the pepper strips in a bowl. Add 2 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Toss gently to combine and let marinate at room temperature for at least 15 minutes (up to 2 hours) to develop flavor.

If your mozzarella is in a large ball, tear or slice it into 12 pieces roughly 2/3–3/4 ounce each (or use bocconcini). Pat pieces dry on paper towel to remove excess moisture so they sit nicely on the peppers and bread.

Prepare basil by washing and gently drying leaves. Keep whole leaves for assembly.

To assemble individual toasts or a platter: arrange toasted baguette slices or a serving platter. Place a strip or two of marinated roasted pepper on each toast (or fan them on the platter). Top with a piece of fresh mozzarella and a basil leaf. Drizzle about 1 teaspoon extra-virgin olive oil over each 3 toasts (or evenly over the platter). Finish with a light sprinkle of flaky sea salt and, if you like, a drizzle of balsamic glaze for sweetness and contrast.

If using microgreens or arugula, tuck small handfuls under or beside the assembled toasts for freshness and color.

Serve immediately at room temperature so the mozzarella is tender and the peppers are flavorful. This makes 10–12 crostini or a small appetizer platter serving 4.

Store any leftover marinated roasted peppers in an airtight container in the refrigerator for up to 5 days. Keep mozzarella separate and add fresh when serving to preserve texture. Assemble just before serving for best results.