Name: Mini Meatballs and Pepper Melt
Ingredients: 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

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.

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Servings 4 Approx

Ingredients

Crostini:

24 oz. French Bread Loaf, sliced ¼"
8 oz. Unsalted Butter, melted
½ tsp. Crushed Black Pepper
½ tsp. Coarse Sea Salt

Meatballs:

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

Instructions

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.