Cookstr.com

Roasted Red Pepper and Artichoke Puffs

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Once in a rare while, I perfect an hors d’oeuvre that is so successful and addictive that I end up serving it at every party without ever tiring of it. The Scallop Puffs Que Sera, from my Nantucket Open House cookbook, have become one such signature morsel and these, I wager, are destined to serve as co-stars.

Cooking Methodbroiling

CostModerate

Moderate

Total Timeunder 2 hours

OccasionBuffet, Cocktail Party

Recipe Coursehors d'oeuvre

Dietary Considerationpeanut free, tree nut free

Moodfestive

Taste and Texturecheesy, creamy, herby, savory

Type of Dishcanape/crostini

Ingredients

  • 2 tablespoons unsalted butter
  • 1 bunch scallions, trimmed and minced
  • 2 cloves garlic, minced
  • 1 can (13¾ ounces) artichoke bottoms, drained and cut into ¼-inch dice
  • 3 ounces thinly sliced prosciutto, minced
  • 3 tablespoons finely shredded fresh basil leaves
  • 2 ounces Parmesan cheese, grated (about ½ cup)
  • 2 ounces Jarlsberg or Gruyere cheese, grated (about ½ cup)
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper to taste
  • ½ cup Hellmann’s mayonnaise
  • 3 red bell peppers
  • 3 yellow bell peppers
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • Salt to taste

Instructions

Melt the butter in a small skillet over medium-high heat. Add the scallions and garlic and cook, stirring frequently, just until softened, 2 to 3 minutes. Transfer to a medium-size mixing bowl.

Add the artichoke bottoms, prosciutto, basil, Parmesan, and Jarlsberg to the scallions and toss to combine. Sprinkle with the lemon juice and pepper. Bind the mixture with the mayonnaise and refrigerate at least 1 hour.

Meanwhile prepare the peppers: Preheat the oven to 400° F. Stem and seed each pepper, then cut into chunks about 2 × 1½ inches. Place the peppers in a single layer in a large, shallow baking dish. Drizzle with the olive oil and vinegar and sprinkle with salt and pepper. Roast the peppers 15 minutes, stirring once halfway through the cooking time. Remove from the oven and let cool.

When ready to serve the hors d’oeuvres, preheat the broiler. Mound about 2 teaspoons of the artichoke mixture onto each pepper wedge. Arrange in rows on baking sheets and broil 3 to 4 inches from the heat until puffed and bubbly, about 2 minutes. Let cool a few minutes, then transfer to a serving tray and pass with plenty of cocktail napkins.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password