Saturday Afternoon Platter - Roasted Chilli and Basil Bocconcini
Roasted Chilli and Basil Bocconcini. A great appetiser or sharing platter.
Servings: 4 -6
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- 2-4 chillies (the variety is up to you)
- 440 g bocconcini balls (this is 2 pots if you are buying them from the supermarket)
- handful basil
- extra virgin olive oil
Prick the chillies a couple of times with the point of a knife.
Then place them directly onto the burner. If you don't have a gas hob then you can put them on the barbecue or under a super hot grill.
Allow the chillies to blacken and blister, rearranging them and turning them until they are completely black.
Place the chillies into a small bowl and cover with cling film.
Leave the chillies to steam and cool for 5 minutes.
Then carefully pull the skin off. Don't try and wash it off as you will get rid of the beautiful sweet charred flavour.
Cut the chillies open and remove the seeds, then cut the chillies into long thin strips.
Cut each bocconcini ball into 3 slices and arrange over a platter or plate.
Arrange the chilli strips over the bocconcini, sprinkle over the basil and drizzle with a generous amount olive oil.
Season with salt and serve with some crisp bread.