Provolone Bites

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By: The Homemakers Test Kitchen

Photography by: Kevin Hewitt (photo: Provolone bites)

Make sure you find a well-aged firm provolone cheese for these delicious bites, because a moister and younger provolone will not hold its shape when melted.

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

Preparation

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.

Serving(s): 30

Nutritional Information
Per piece: about
Calories	38
Protein	2 g
Fat (total)	3 g
Sat. Fat	1 g
Carbohydrate	1 g
Cholesterol	5 mg
Sodium	94 mg
Calcium	5 % RDI
Iron	1 % RDI
Vitamin A	5 % RDI
Vitamin C	22 % RDI
Folate	1 % RDI

Also in this menu:

5 fantastic finger foods

Source

Homemakers Magazine: Dec./Jan. 2006

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