smoked ham caprese with creamy pesto
Preheat broiler. Place yellow pepper on broiler pan and broil, turning as each area begins to char, about 9 to 10 minutes. Wrap pepper in double layer on paper towel and let cool to touch. Unwrap pepper and remove blackened skin; remove core and seeds and cut into 4 pieces. Lightly toast bread. Drain excess oil from pesto and combine with cream cheese. Spread pesto mixture evenly onto bread slices. Top each sandwich with equal amounts of sliced tomato, fresh mozzarella and yellow pepper. Loosely place half of the ham on each sandwich. Garnish with basil leaves.