1 Red Pepper-sliced
1 Yellow Pepper-sliced
1 Red Jalapeno pepper- grated
1 Bulb Fennel-sliced
1 thumb sized knob of Ginger-chopped
1 tablespoon Parsley
pinch of Sea Salt
a few turns of the grinder-Black pepper
1 ball Mozzerella-sliced thick
Toasted almonds-to sprinkle
Saute’ shallots for 3 minutes. Add peppers, fennel and ginger. Saute’ until mixture is melted together, about 25 minutes.
Sprinkle with parsley, salt, and pepper. Mix .
Overlay cucumbers on plate forming a circle. Top with a slice of mozzerella and a scoop of warm the pepper mixture.
Sprinkle with almonds and a drizzle of olive oil. Serve.
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