Yield: Approx. 4 Servings
Mini Meatballs and Pepper Melt
The classic Italian combination of meatballs, mozzarella and marinara is re-imagined with the addition of tangy banana peppers and toasted crostini.
Ingredients
Crostini:- 24 oz. French Bread Loaf, sliced ¼”
- 8 oz. Unsalted Butter, melted
- ½ tsp. Crushed Black Pepper
- ½ tsp. Coarse Sea Salt
- 2 lbs. 1 oz. Meatballs, cooked and held warm
- 4 ea Banana Peppers, grilled, split, seeded and sliced ¼”
- 16 oz. Marinara Sauce, warmed
- 12 oz. Polly-O Shredded Mozzarella
- 4 tsp. Parsley, chopped
Directions
- For crostini, toss bread slices in butter, season with salt and pepper and toast over grill until crisp and well browned.
- Place 8 oz. of meatballs into broiler-safe appetizer dish, top with 4 oz. marinara sauce and 2 oz. sliced pepper.
- Cover top with 3 oz. of shredded mozzarella.
- Place under salamander or cheese melter and heat until cheese is bubbly and lightly browned. Serve with 8 pieces of crostini.
Products Used In This Recipe
Low Moisture Whole Milk Mozzarella Shredded, 5 lb. Bag
UPC: 7104007427
Pack Size: 5/5 lb.