Served as starter. Vegetarian dish.

Italian

2 large Red Bell Peppers

1 cup packed fresh Basil Leaves

1 Clove Garlic

1/2 teaspoon Salt

3/4 cup Extra Virgin Olive Oil

1/2 lb thinly sliced Prosciutto

2 (8 ounce) water-packed fresh Mozzarella Cheese, drained,thinly sliced into rounds

4 large Tomatoes, thinly sliced

1/4 cup Kalamata Olives or other brine-cured Black Olives, pitted,coarsely chopped

Char peppers directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers thinly. Combine basil leaves, garlic, and salt in processor and blend to coarse puree. With machine running, gradually blend in oil. Transfer basil oil to small bowl. (Peppers and basil oil can be made 1 day ahead. Cover separately and chill.) Arrange ingredients on a large platter or in a large, shallow bowl, prosciutto around outside, cheese slices within circle of prosciutto and tomatoes within circle of cheese, top with pepper strips (or however you think it will look better). Sprinkle salad with olives; drizzle with some basil oil. Serve with remaining basil oil at table.

Preparation time: 30 minutes

Cooking time: 1 hour

Serves: 4-6