Bocconcini-stuffed Roasted Cherry Peppers

• 20 pickled red cherry peppers, in brine
• 20 very small bocconcini (small mozzarella balls), about 8 ounces, or larger ones cut into pieces
• 20 basil leaves, stems removed
• 20 strips prosciutto (about 1/4 pound)
• Salt
• Freshly ground black pepper
• Extra-virgin olive oil
• Sprigs fresh basil, garnish

1. Remove the peppers from the brine, reserving the brine.
2. Cut away the stems and top 1/4-inch from each pepper.
3. Using a melon baler, scoop out the seeds.
4. Wrap a basil leaf around each bocconcini, and then wrap a strip of prosciutto around the basil.
5. Place 1 wrapped ball inside each pepper.
6. Season lightly with salt and pepper, and drizzle with oil.
7. Return the stuffed peppers to the brine.
8. When ready to serve arrange on a platter and garnish with basil sprigs.

peppers, bocconcini, basil, salt, freshly ground black pepper, extravirgin olive oil, fresh basil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/bocconcini-stuffed-roasted-cherry-peppers-recipe.html (may not work)