Grilled Caprese with Baked Peppers
2 servings
15 minutes
Grilled Caprese with roasted peppers is a bold interpretation of the classic Italian salad. Here, fire plays a key role, giving the vegetables a caramelized flavor with a hint of smokiness. Spicy chili adds heat, while sweet pepper becomes soft and rich after roasting. Delicate mozzarella softens the fiery taste, and basil adds fresh herbal notes. The composition is completed with drops of balsamic sauce and olive oil, highlighting the depth of flavors. This dish is perfect as an exquisite appetizer for a summer picnic or an outdoor dinner, offering a sense of Mediterranean warmth and gastronomic delight.
1
Skewer the tomatoes and hot peppers, roast over a wood fire until blackened. Soak the peppers in ice water for 2 minutes, then peel them. Let the tomatoes simmer on the coals for 10 minutes.
- Tomatoes: 3 pieces
- Chili pepper: 1 piece
- Bell pepper: 1 piece
2
Place sliced tomatoes and mozzarella cheese on a basil pillow. Sprinkle with finely chopped roasted pepper and torn basil. Season with olive oil and balsamic sauce.
- Basil: 1 bunch
- Tomatoes: 3 pieces
- Mozzarella cheese: 150 g
- Bell pepper: 1 piece
- Basil: 1 bunch
- Olive oil: 20 ml
- Balsamic glaze: 20 ml
