ROASTED PEPPER AND ARTICHOKE PUFFS

ROASTED PEPPER AND ARTICHOKE PUFFS image

Yield 4 dozen

Number Of Ingredients 15

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2 Tb unsalted butter
1 bunch scallions, trimmed and minced
2 cloves garlic, minced
1 can (13 3/4 oz artichoke bottoms, drained and cut into 1/4 inch dice
3 oz thinly sliced prosciutto, minced
3 TB finely shredded fresh basil leaves
2 oz. parmesan cheese, grated (about 1/2 cup
2 oz Jarlsber or Gruyere cheese, grated
1 Tb. fresh lemon juice
1/2 cup Hellmann's mayonnaise
3 red bell peppers
3 yellow bell peppers
1/4 cup olive oil
2 Tb. balsamic vinegar
Salt to taste

Steps:

1. Melt butter in a small skillet over medium heat. add scallions and garlic ad cook, stirring frequently just until softened, 2-3 minutes. Transfer to a medium size mixing bowl. 2. Ad artichoke bottoms, prosciutto, basil, Parmesan, and Jarlsbergo to the scallions and toss to combine. Sprinkle with lemon juice and pepper. Bind the mixture with the mayonnaise and refrigerate at least one hour. 3. Menawhile prepare the peppers. Preheat oven to 400F. Stem and seed each pepper then cut into chunks about 2 x 1 1/2 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 oven and let cool. 4 When ready to serve the hors d'oeuvres, preheat the broiler. Mound about 2 Tsp of the artichoke mixture onto each pepper. Arrange in rows on baking sheets and broil 3-4 inches from the heat until puffed an bubbly, about 2 minutes. Let cool a few minutes, then transfer to a serving tray and pass with plenty of cocktail napkins.