Bocconcini & Strawberry Bruschetta |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 48 |
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If you had to capture summer in a salad, this would be it. Mozzarella pearls are infused with a sweet and tangy marinade, then placed on a bed of tender greens alongside fresh sliced strawberries and drizzled with the homemade vinaigrette. Ingredients:
1/4 cup walnut oil |
3 tablespoons balsamic vinegar |
1 tablespoon minced fresh gingerroot |
1 tablespoon water |
1 tablespoon lemon juice |
1 tablespoon maple syrup |
1 teaspoon pepper |
1 carton (8 ounces) bocconcini (fresh mozzarella balls), drained and sliced |
48 slices french bread baguette (1/4 inch thick) |
12 fresh strawberries, sliced |
3 cups spring mix salad greens |
Directions:
1. In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a small resealable plastic bag. Add the cheese; seal bag and turn to coat. Refrigerate for 30 minutes. Cover and refrigerate remaining vinaigrette.
2. Meanwhile, place baguette slices on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until crisp. Drain and discard marinade from cheese. Combine marinated cheese and strawberries.
3. Top toasts with salad greens and cheese mixture; drizzle with reserved vinaigrette. Serve immediately. Yield: 4 dozen.
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