Roasted Red Pepper Bocconcini Pops

• 200 g bocconcini (mini preferably)
• 1 pinch pepper
• 2 tablespoons pesto sauce
• 2 red peppers, roasted and patted dry
• balsamic glaze

1. Drain bocconcini and pat dry.
2. Add pesto and pepper and toss to coat evenly.
3. Slice peppers into 1/4" strips.
4. Wrap each strip around 1 bocconcini and skewer onto toothpick.
5. Repeat with remaining peppers and bocconcini.
6. OR: Skewer 2 bocconcini onto each toothpick, if desired.
7. Alternatively, pierce 1 side of pepper strip through toothpick and through 1 bocconcini, then pepper and another bocconcini forming an "S" around the bocconcini.
8. Drizzle with balsamic vinegar glaze before serving.

bocconcini, pepper, pesto sauce, red peppers, balsamic glaze

Taken from www.food.com/recipe/roasted-red-pepper-bocconcini-pops-459351 (may not work)