Shishito Peppers ~ local Farmer’s Market, fresh from the garden or Fresh Market
15 Shishito Peppers
6 ounces Fontina cheese, cut into 5 slices and then cut each slice into 3 strips
3 ounces prosciutto, cut horizontally into 15 pieces
Preheat oven to 350 degrees Farenheit. Rinse and dry Shishito Peppers. Cut a slit in the side of each pepper (lengthwise – keeping the stem end in-tact) and remove the ribs and seeds. Wrap the cheese with prosciutto and stuff into peppers (wrapping the proscuitto around the end of the cheese will help the cheese to stay in the pepper as the cheese melts). Arrange the stuffed peppers on a baking sheet and drizzle lightly with olive oil. Sprinkle with freshly ground black pepper and lightly with sea salt. Bake for 15 minutes, or until the peppers start to brown and the cheese is bubbly. Serve warm.
To stuff peppers: Rinse and dry peppers. Slice peppers lengthwise to split open (leaving stem end intact).
Alfred Basely – Champagne Brut
Alfred Basely is a smaller producer based near Epernay. Ripe lemony citrus with notes of white flower, mineral and freshly baked bread. Fine bubbles with a long, clean finish. $30 range.
Grilled corn is one of my favorite summer treats. Here are links to two of the most yummy spreads to top grilled corn on the cob…Spicy Taco Butter and Feta Lime Mayonnaise:
Scenes along the Greenway…Squash Blossom
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