Peperonata Basil Bites

This recipe was inspired by lots of basil and peppers from Farm and Garden and Chef Steven Satterfield. His restaurant, Miller Union, is located in Atlanta, Ga.

Ingredients:

• Approximately 2 C sliced peppers (we used tri color bell peppers as the majority and added 1 banana pepper and 1 anaheim pepper.)
• Evoo
• Lots of larger sized fresh basil leaves
• 6 ounces fresh goat cheese at room temperature
• Zest and juice of 1 lemon
• Thinly sliced serrano or prosciutto

Lemon Vinaigrette Ingredients:

• 1 very large garlic clove, pounded to a paste (the girls learned this technique by smashing the garlic clove to remove the skin. They either used a chef knife or a pastry scraper to smash and chop through the garlic. Add a pinch of kosher salt and use the flat part of the knife/scraper to turn into a paste)
• 2 T white wine vinegar
• 2 T lemon juice
• 1 teaspoon Dijon mustard
• Zest of 1 lemon
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2⁄3 c extra virgin olive oil

1. Combine the white wine vinegar, lemon juice, mustard, lemon zest, sugar, salt, pepper, and garlic in a medium mixing bowl. Whisk to blend.
2. Gradually add 2/3 cup of olive oil in a thin stream, whisking constantly until well blended and smooth. If you can afford lemon olive oil - wow, what a treat! Use it in this recipe :)
3. Thinly slice peppers. Heat olive oil in a large nonstick skillet over medium high heat. Add peppers and saute until peppers are lightly blistered and golden, but not too soft.
4. Remove from heat and place in a bowl. Season with salt and freshly ground black pepper.
5. Combine softened goat cheese, lemon zest and juice in a bowl.
6. Lay out basil leaves. Mound a heaping teaspoon of the goat cheese onto the basil leaves. Top with seasoned peppers and garnish with a small piece of ham. Drizzle with lemon vinaigrette.