Roasted Pepper Antipasto
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 1large red bell pepper
- 1large yellow bell pepper
- 1garlic clove, smashed to a paste or grated
- Salt and black pepper
- 8anchovy fillets, rinsed and patted dry
- Extra-virgin olive oil
- 8ounces fresh mozzarella, sliced
- Mixed olives (Niçoise or Castelvetrano), with pits, for garnish (optional)
- Arugula, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
230 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 16 grams protein; 572 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place bell peppers directly on the flame of a gas stovetop burner set to high. Let the skins blister and blacken, while turning with tongs, so the entire peppers are evenly blackened, about 5 minutes. (Alternatively, place peppers under the broiler.) Set aside to cool.
- Step 2
Once cool enough to handle, cut in half from top to bottom, then remove seeds and scrape away the blackened skin. Don’t rinse the peppers, just wipe off any bits of char with a paper towel.
- Step 3
Cut peppers into long ½-inch-wide strips. Place strips in a bowl, add garlic, season lightly with salt and pepper, and then let marinate for about 10 minutes.
- Step 4
To serve, arrange pepper strips on individual plates or a platter, alternating red and yellow stripes. Place anchovy fillets between some of the strips. Drizzle with a small amount of extra-virgin olive oil. Add a couple of slices of mozzarella, a few olives (if using) and a few arugula leaves.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Bluetomatoes
For the best deskinning, make sure to blacken the entire pepper. I found a dinner knife better for de-skinning than paper towels. Definitely needs the anchovies to contrast with the peppers. I doubled the garlic to make sure that flavor came through. If not anchovies, Kalamata olives.
Sharon De Cook
I used to make something like this with 3 colors of peppers arranged in a pinwheel, with a blob mozz in the middle, and a blob of fresh basil pesto in the middle of that. Always eagerly consumed by guests, served with good bread. I look forward to adding the anchovy and olives. Very pretty.
Kurt
This was delicious, visually stunning and really fun to put together. We added edible flowers, nasturtium, borage, yellow arugula, etc. It was a big hit with our guests!
Nick
A good technique for de-skinning the peppers is one we use here in Mexico with chile poblano. After roasting seal hot peppers in a plastic bag or a bowl with a tight lid. Allow to “steam” for about 15 minutes. The skins will slide off easily by scraping with a knife. (as long as they have been well- blackened).
Ralph Somack
I always add a little lemon juice to the prepared peppers along with olive oil, salt and pepper
Brian Knowlton
Made this for dinner tonight. Absulutely delicious. One person commented it was better than classic caprese.
Kurt
This was delicious, visually stunning and really fun to put together. We added edible flowers, nasturtium, borage, yellow arugula, etc. It was a big hit with our guests!
Bluetomatoes
For the best deskinning, make sure to blacken the entire pepper. I found a dinner knife better for de-skinning than paper towels. Definitely needs the anchovies to contrast with the peppers. I doubled the garlic to make sure that flavor came through. If not anchovies, Kalamata olives.
Antonia
My family do not like anchovies. What else can I to substitute for anchovies? Could I use prosciutto or thinly sliced salami as a substitute?. Or another fish?
Lizzie
What type of anchovies do you use? Canned or what? We had fresh anchovies in Cornelia, which were delicious, but I don't know where to get them in NC.
Suzanne Douglass
I had the same question. I live in NC as well and am aware of no source for fresh anchovies. I bought a can of Wild Planet white anchovies at The Fresh Market. They are packed in oil and are called boquerrones in Spain. This may be as close as we can get. But if others know of a source, I hope they respond.
Sharon De Cook
I used to make something like this with 3 colors of peppers arranged in a pinwheel, with a blob mozz in the middle, and a blob of fresh basil pesto in the middle of that. Always eagerly consumed by guests, served with good bread. I look forward to adding the anchovy and olives. Very pretty.
Private notes are only visible to you.
Advertisement
