Grilled Prosciutto-Wrapped Peppers with Fig Mustard and Pistachios
Format: premium antipasto
Servings: 10 
Ingredients
- 20 Cherry Peppers with Creamy Cheese Filling
- 10 thin slices of prosciutto
- 200 g fig mustard or fig chutney
- 80 g pistachios
- 50 g baby arugula
- 50 ml lemon-infused olive oil
- aged balsamic vinegar
- freshly ground black pepper
Preparation
- Drain the peppers thoroughly and pat dry.
- Cut each slice of prosciutto lengthwise in half. Wrap each pepper with prosciutto.
- Toast the pistachios in a dry pan and roughly chop.
- Grill the peppers on a well-heated plancha or grill pan for about 1–2 minutes on each side. The prosciutto should become lightly browned and crisp, while the filling should only be gently warmed.
- Toss the arugula with a small amount of lemon-infused olive oil.
Presentation
Arrange small portions of fig mustard on the plate. Add two grilled peppers per serving. Finish with pistachios, baby arugula, and a few drops of balsamic vinegar. Season with freshly ground black pepper.
