30 minutes
Cook Time
30 minutes
Cooking Level


  • 1.5 lb Pure Flavor® Craft House Collection® Seedless Mini Peppers, halved
  • 6 garlic cloves, thinly sliced
  • 1 Thai chili, seeds removed, finely sliced
  • 8 oz mozzarella, sliced
  • 2 oz cured salami, thinly sliced
  • ⅔ cup olive oil, divided
  • 4 tbsp red wine vinegar, divided
  • 2 tsp dried oregano
  • Salt and pepper, to taste
  • 1 loaf of country-style bread, sliced and toasted, for garnish


Step 1

Preheat oven to 300°F. In a Dutch oven, combine mini peppers and ½ cup olive oil. Season with salt and pepper and let cook covered for 30 minutes until peppers are tender.

Step 2

Transfer to a medium bowl and let cool. Stir in 3 tablespoons of vinegar and let marinate at room temperature for 30 minutes.

Step 3

Add mozzarella, salami, garlic, and remaining oil to the bowl, tossing to combine and seasoning with salt and pepper.

Step 4

Transfer roasted mini pepper mixture to a serving platter and top with salami mixture. Garnish with Thai chili slices and oregano. Serve with toasted bread.

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