I’ve had this meal “on hold” for a while; not really sure why but here we are. I guess it’s been sitting for a bit because there’s no real recipe that I followed. I found this idea on another blog and sort of used it as a guide. It was quite tasty. I love balsamic vinegar. There’s something about the tanginess of it that makes it so delicious when added to a salad or marinated with a meat.
Here’s the link to the site where I got the idea for this (Proud Italian Cook). I made a couple of changes to what she tried:
- I used fontina cheese instead of mozzarella cheese
- Used roasted sweet peppers instead of a roasted red pepper