Ingredients
Units
Scale
Roasted Peppers:
- 4 - 5 large bell peppers - grilled, scraped and sliced
- 1 large sweet onion - grilled and sliced
- 1/2 head of garlic - grilled whole in its skin
- 2 long hot peppers or jalapeno peppers - grilled, scraped and sliced
- 6 - 8 fresh basil leaves - chopped
- 1 tbs. of capers - chopped
- 2 tbs. of caper juice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 4 tbs. olive oil
Caprese Salad:
- 16 oz. mozzarella balls
- 1 pint cherry tomatoes
- 6 - 8 fresh basil leaves - ripped
- 1/4 - 1/2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 1/2 tsp. red pepper flakes
- 1 tsp. dries oregano
- 4 - 5 tbs. olive oil
Charcuterie Board:
- Iberico Pork Dry Cured Salchichon Sausage, for serving
- Iberico Pork Dry Cured Chorizo Sausage, for serving
- 100% Iberico Pork Acorn-Fed Dry Cured Loin, for serving
- Honey, for drizzling
- Fresh Strawberries
- Grapes
- 1/4 cup Kalamata Olives mixed with 1/2 teaspoon capers
- 2 Grilled Peaches
- Artisan bread crisps or crackers
- Walnuts, for serving (optional)
Instructions
Roasted Peppers:
- Heat a large cast iron frying pan.
- Place the peppers, onion and garlic. Grill until the skin is well charred.
- Allow to cool; then scrape the charred skin off, remove the seeds and slice.
- Chop the basil and add the seasonings to taste and the olive oil; toss.
- Place in the refrigerator until ready to serve.
Caprese Salad:
- Combine all of the ingredients in a bowl; toss and refrigerate until ready to serve.
Charcuterie Board:
- Assemble your board with the grilled peppers and Caprese salad.
- Arrange the fruits and cheese all around.
- Place the dried meats in the center of the board.
- Drizzle honey over the grilled peaches, warmed brie and nuts.
- Decorate the platter with flowers and herbs.
- Serve alongside toasted bread and wine.
