1/2 cup (125 mL) pesto sauce
2 tbsp (30 mL) olive oil
1 tub (200 g) Tre Stelle® Bocconcini Cheese, drained and cut into halves
8 mini multi-coloured bell peppers, cut in half, stems intact, seeds removed
3 slices pancetta, fried until crisp and crumbled

Thin pesto sauce with olive oil; set aside or refrigerate until ready to use.

Preheat barbeque or indoor grill. Place peppers cut side down on grill and cook until peppers begin to soften, turn and continue to grill.

Place Bocconcini halves into cavity of each pepper halve and cover with a sheet of aluminum foil; cook until cheese melts – approximately 1 minute.

Remove from grill and place into serving dish; drizzle with pesto sauce and top with pancetta crumbles.

Makes 16 mini grilled peppers