Basil Cups With Roasted Red Peppers & Fresh Mozzarella
Per ServingBasil Cups With Roasted Red Peppers & Fresh Mozzarella |
||
|---|---|---|
| Makes: 32 servings | ||
| Serving Size: 1 piece | ||
| Calories | 45 | |
| Fat | 2.5 | g |
| Saturated Fat | 1.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 2 | g |
| Fiber | 0 | g |
| Sugars | 1 | g |
| Cholesterol | 5 | mg |
| Sodium | 75 | mg |
| Potassium | 60 | mg |
| Protein | 3 | g |
| Phosphorus | 60 | mg |
| Choices: Lean Meat 1 | ||
- Makes: 32 servings
- Serving Size: 1 piece
- Preparation Time: 10 minutes
Ingredients
| 1 | bunch | fresh basil (large leaves are best), washed and dried |
| 4 | roasted red peppers, cut into 1-inch squares | |
| 1 | lb. | fresh mozzarella, cut into 32 pieces, each 1/4 inch thick |
| Freshly ground black pepper | ||
| 4 | Tbsp. | balsamic glaze |
| 2 | cans | rolled anchovies with capers (optional) |
| Good-quality extra virgin olive oil (optional) |
Directions
- Layer a basil leaf, a piece of roasted red pepper, and a piece of mozzarella. Sprinkle with freshly ground black pepper.
- Cover and refrigerate until serving time. Just before serving, put a drop of balsamic glaze on each piece. Garnish with anchovies and olive oil, if desired.
Adapted from The Healthy Home Cookbook: Diabetes-Friendly Recipes for Holidays, Parties, and Everyday Celebration by Barbara Seelig-Brown
