Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Yellow peppers |
| 3 mediums | Red peppers |
| 2 \N | Cloves garlic, chopped |
| ¼ cup | Virgin olive oil |
| \N \N | Oregano |
| \N \N | Basil |
| 1 medium | Beefsteak tomato |
| 1 ounce | Fresh mozzarella cheese |
| 1 teaspoon | Virgin olive oil |
| \N \N | Salt and pepper |
| ¾ pounds | Provolone cheese |
| ½ medium | Honeydew melon |
| \N \N | Prosciutto, thinly sliced |
Roast yellow and red peppers (uncut and completely intact) in the oven until crispy on the outside. Peel completely the outer skin, cut away the core and slice in thin pieces. Add chopped garlic, olive oil, oregano and basil. Mix well and serve. Cut tomato into slices. Top each slice with a slice of mozzarella, lightly salt and top with olive oil. Serve. Cut provolone into slices and serve. Cut melon into wedges. Wrap wedge of melon with a slice of prosciutto and serve.
Posted to MC-Recipe Digest V1 #323 Recipe by: Italy
From: gtg@... (Glen T Greenman) Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)