Grilled banana peppers with chèvre and crispy prosciutto

A fun and flavourful treat!

I’m so happy to share my new favourite appetizer. Also my new favourite lunch, mid-afternoon snack and late-night treat…. The banana peppers came from Bergeron Gardens at the Ottawa Farmers’ Market and I always keep both chèvre and proscuitto in the freezer as they are so versatile. I love dishes with a subtle bit of heat rather than those that leave me feeling scorched, and these beauties deliver just the right amount of kick, balanced by the creamy chèvre and salty proscuitto.

Ingredients

• 4 slices prosciutto
• 4 banana peppers, halved lengthwise, seeds removed
• 1/2 cup (125 mL) chèvre, at room temperature
• 2 tablespoons (30 mL) torn basil leaves

Method

• Preheat the barbeque to medium-hot (400F).
• In a frying pan or on a parchment-lined tray in a hot oven, cook prosciutto until it is thoroughly crispy. Watch it closely so it does not burn. Set aside to cool.
• Place peppers, cut side down, on the hot grill. Cook for 10 minutes, turning several times, until skin side is beginning to char. Remove from grill.
• While peppers are cooking, crumble the crispy prosciutto into the chèvre. Add the basil and stir gently to combine well.
• Once peppers are cooked, let them cool for 2 minutes (or longer) and fill them with the chèvre mixture.
• Serve within an hour.
• If making ahead, refrigerate for up to 24 hours and remove from fridge one hour before serving.

Serves 4 – 8 people.