Roasted Red Pepper Caprese

From As Old As Time

THIS IS a tiny departure from traditional tomato, mozzarella and basil caprese which tastes just as good, if not better!

Serves: 4

Ingredients

1 jar of roasted red peppers, 12 ounces

2 cloves garlic, peeled and chopped

¼ cup Basil Olive Oil

4 ounces Feta cheese

2 tablespoons fresh chives, chopped

Salt and cracked pepper to taste

Method

To avoid tearing, carefully remove roasted red peppers from jar. Drain well. Place peppers in a small bowl and cover with about half of the olive oil.

Chop garlic and add to mixture, along with salt to taste. Gently mix so as not to break up the pepper pieces. Chop chives and cut 2 slices of feta for each serving.

Drizzle a small amount of Basil Olive Oil on a small salad plate. Place 2 slices of roasted red peppers over the olive oil, and top with 2 slices of feta cheese. Drizzle a little olive oil on top. Add salt and cracked pepper and drizzle with a little more olive oil.  Sprinkle chives over top. Add a little more cracked pepper, as desired.

To Serve

This is easier to serve if prepared on small individual plates.

Variation

Try using peaches, mozzarella cheese and Tarragon Olive Oil, and fresh tarragon garnish. Makes for a sweet taste, with a hint of licorice-like flavor.