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Marinated Fresh Mozzarella

10min.chef's picture
Ingredients
  Vinaigrette 3 Tablespoon
  Fresh basil/Dried basil - 1/2 teaspoon 1 Teaspoon
  Sun-dried tomatoes 6 , snipped into strips
  Pecorino cheese 1 Ounce, grated
  Pine nuts 3 Tablespoon
  Walnuts 1⁄4 Cup (4 tbs), coarsely chopped
  Mozzarella cheese 8 Ounce, chopped into 1/2-inch cubes (2 Balls)
  Yellow sweet pepper 1 , chopped into 1/2-inch squares
Directions

GETTING READY
1. Preheat the oven to 350°F.

MAKING
2. In a blender container, combine together the vinaigrette with basil, 4 tomatoes, 1-tablespoon pecorino, 1 tablespoon each pine nuts and walnuts; blend to a smooth mixture.
3. If mixture is too thick, add 1 to 2 tablespoons water and blend thoroughly.
4. Add mozzarella and pepper in the dressing with remaining the dried tomatoes; set aside and marinate.
5. Spread the remaining walnuts evenly on baking sheet and toast at 350°F for about 10 minutes.
6. If remaining pine nuts are not crisp, toast them for another 5 minutes as well.

SERVING
7. To serve: Arrange the salad on a large serving platter and add toasted nuts.
8. Top the salad with the remaining pecorino.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

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