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Roasted Red Pepper Bocconcini Pops

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“Super easy appy to have on hand. I made up homemade pesto and froze it in ice cube trays. I removed 2 cubes for this recipe.”
READY IN:
15mins
YIELD:
17 - 36 pieces (depending on method used)
UNITS:
US

Ingredients Nutrition

Directions

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

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