← 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

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
martin-yans-china Martin Yan's China
by Martin Yan
raos-cookbook Rao's Cookbook
by Frank Pellegrino
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
new-american-table New American Table
by Marcus Samuelsson
nigella-express Nigella Express
by Nigella Lawson
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?