Boy, talk about an easy appetizer. How about using just two ingredients (three if you want to add the chopped basil) for a pretty, delicious dish of bite sized morsels? Roasting the peppers is an easy thing to do and if you've never done this yourself, start now. You will have another great technique in your cooking arsenal that will come in very handy. You can use this method to make Peperonata or to roast peppers for a sauce or side dish.
I'm on vacation this week with my family (at a place that has free wireless in the lobby - always a plus) but I wanted to post something for Easter. I obviously won't be cooking this week, but I would like to steer you to a post I wrote last year, showing how to make the traditional Italian Easter Bread. It's a sweet, soft and really delicious bread that I think you will love. If you're going to someone's house for Easter, take along a few of these and they will be a hit.
I love parfaits. They are such pretty things to make, with all kinds of possibilities from what ingredients you are going to layer to what glasses you will serve them in. For these, I used our small stemless champagne flutes. I thought they made a perfect parfait, because they are just 4 ounce glasses and so the desserts were not huge, they were just right.
This parfait is made up of two creamy puddings - one chocolate, one peanut butter. It's topped off with whipped cream. You can make the puddings early in the day and refrigerate them and then assemble the parfaits later. Or you can even make the parfaits a day ahead.