- Easy recipes
- Gluten free
- Low calorie
- Low carb
- Nut free
- Peanut free
- Full of Veg
- Few ingredients
- 1 leek, white and light green parts only
- 1 jar (250 mL) roasted sweet red peppers
- 8 oz (250 g) aged provolone cheese
- 2 tbsp (30 mL) extra-virgin olive oil
Halve leek lengthwise; blanch in boiling salted water until tender, 5 to 6 minutes. Drain well. Separate layers into individual strips. Drain peppers well; cut into 2-1/2- x 1-inch (6 x 2.5 cm) strips. Cut cheese into generous 3/4-inch (2 cm) cubes. Wrap each cheese cube with a strip of leek or pepper and secure with 3- to 4-inch (8 to 10 cm) skewer. Brush with olive oil; place on greased or parchment paper-lined baking sheet, pepper- or leek-side up. Broil until cheese is just melting, 3 to 4 minutes.
Makes about 30 pieces.