When in Italy or Paris, I just have to have bread! I know, I know, it’s not part of the 4 Hour Body diet plan, but I can’t help it. When in Rome…literally. So, on my cheat day, I pretend, I’m back there and head to the store (okay, I pretend when I’m back from the store since there aren’t stores like that there) to pick up a baguette and when I get home I slice into rounds or across the bias and throw it either on my bbq grill or under the broiler for my Buffalo Mozzarella with Roasted Peppers dish.
The best way to Oven-Roast Peppers
1. Preheat broiler to 450°F. Place a wire rack on a cookie sheet. Lay peppers on the rack.
2. Place them in the center of the oven, turning sometimes with tongs, until darkened in places, around 30 to 40 minutes.
3. Exchange the peppers to an expansive bowl and spread with plastic wrap. Let steam for 10 minutes. Unwrap them and let cool.
4. With a paring blade, remove stems, skins and seeds. Slice them and plate them with your sliced Buffalo Mozzarella.
How to Oven-Roast Peppers
1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.
- 4 roasted bell peppers, peeled, seeded and sliced (2 cups)
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon balsamic vinegar
- Salt & freshly ground pepper, to taste
- 8 1/2-inch-thick slices whole-wheat country bread
- 1 clove garlic, peeled and cut in half
- 2 ounces fresh mozzarella, cut into thin strips
- 2 teaspoons extra-virgin olive oil
- 16 calamata olives
- 1/2 tomato, sprig of fresh basil, and 1 piece of lettuce for garnish
- Preheat broiler to 450°F. Place a wire rack on a cookie sheet. Lay peppers on the rack.
- Place them in the center of the oven, turning sometimes with tongs, until darkened in places, around 30 to 40 minutes.
- Exchange the peppers to an expansive bowl and spread with plastic wrap. Let steam for 10 minutes. Unwrap them and let cool.
- With a paring blade, remove stems, skins and seeds, and slice.
- Combine roasted peppers, basil and vinegar in a medium bowl. Season with salt and pepper, then add them to plate.
- Toast or grill bread slices lightly. Rub both sides of the bread with the cut sides of the garlic, and place in a separate, lined basket when done.
- Lay mozzarella strips, on the same plate as the roasted peppers and drizzle with olive oil.
- Garnish the mozzarella and peeper plate with lettuce, basil and 1/2 of a tomato.
