← Back to Search Results
broiling American
 Roasted Red Pepper and Artichoke Puffs

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Makes about 4 dozen

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

Directions

1. 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.

2. 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.

3. 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.

4. 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.


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 28. Nutritional information includes 1 teaspoon of added salt.

55kcal (3%)
31mg (3%)
32mg (53%)
26mcg RAE (1%)
82mg
8mg
2g
1g
1g
3g
6mg (2%)
137mg (6%)
1g (6%)
4g (7%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
new-american-table New American Table
by Marcus Samuelsson
mexican-everyday Mexican Everyday
by Rick Bayless
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
living-raw-food Living Raw Food
by Sarma Melngailis
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
a-new-way-to-cook A New Way to Cook
by Sally Schneider
amor-y-tacos Amor Y Tacos
by Deborah Schneider
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?