CHEF JEFF — ONE BYTE AT A TIME: Caprese Antipasto

Enjoyed this at home, in season, with a glass wine.

Caprese Antipasto

2 ripe bell peppers, 1 red and 1 yellow if possible

Salt and pepper

Extra-virgin olive oil

1 pound fresh mozzarella, at room temperature

2 pounds ripe tomatoes

½ pound cherry tomatoes

1 tablespoon capers, rinsed

Handful of olives

6 thin slices of prosciutto

Handful of basil leaves

Set peppers directly in flames of stovetop gas burner turned to high or over hot coals on grill. Turn with tongs until skins are blackened, blistered. Cool. Cut peppers lengthwise. Scrape away seeds, veins; flip peppers, scrape away charred skin. Slice into ½-inch ribbons; put in bowl. Season with salt, pepper; add tablespoon olive oil; toss. Cut mozzarella into ¼-inch slices. Cut tomatoes into ½-inch slices; halve cherry tomatoes. Arrange mozzarella in center of platter. Surround with tomatoes; sprinkle with salt. Add roasted pepper strips, capers, olives. Drape prosciutto around platter. Garnish with basil leaves. Drizzle generously with olive oil.

Yield: Serves 4 to 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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