Roasted Pepper Pockets with Fontina and Prosciutto
I used to make this all the time BFS (before Fair Shares). This recipe’s origin is a mystery. I can’t find it in any of my favorite cookbooks to give credit, so I’ll just tell you how to do it, and suggest these variations I would do now in order to make it more local. You could substitute bacon for the prosciutto and Havarti or Gouda for the Fontina, but you should know what the original was meant to taste like.
Preparation
One thing to keep in mind is that this recipe is so simple you may be tempted to add ingredients, as there are so many that would
complement these. Our suggestion, keep it basic and stick with the three ingredients, so you can enjoy the perfection of simplicity, because the
sum is definitely more than the parts. But make enough to eat with other foods. These are fabulous with basil over fresh pasta or rice, on a
sandwich hot or cold, or over a salad.
Roast plenty of peppers on the grill, under the broiler, over open flame, or in a dry cast iron skillet on high, turning to char the skin on all
sides. Remove peppers to a bowl and cover with a plate, allowing them to steam for 15 to 30 minutes. Peel and remove seeds and ribs, (contrary to
the bad advice of rinsing the peppers, don’t wash away all that flavor!) and quarter lengthwise into strips. Large bell peppers can make six pockets.
Cut strips of prosciutto and thin slices of cheese. On half of each strip of pepper, place a strip of prosciutto and a slice of cheese, having the
prosciutto fold in the opposite direction as the fold of the pepper, so that the pepper covers the meat and cheese completely, while the prosciutto
helps keep the cheese in during baking. Place in an oiled baking dish in a single layer and bake at 350F until cheese is melted. Divine, and a good reason to keep roasted peppers in the freezer.