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4 medium size red sweet peppers, roasted
1/4 cup red wine vinegar
(or fresh squeezed lemon juice)
2 or 3 teaspoons minced garlic
2 t. dried oregano leaves
salt
1/2 cup virgin olive oil

1/2 pound Fontina cheese, sliced 1/8” thick
1 T. small capers drained

In a small bowl, combine the vinegar or lemon juice, oregano, garlic, and salt to taste. Whisk in the olive oil until well blended. Pour over peppers and marinate for at least 6 hours or up to two days.

Cut cheese into 1/2 inch wide strips that are as long as the pepper strips. Arrange alternating strips of cheese on peppers on a plate. Drizzle with marinate and sprinkle with a few capers.
 
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