Marinated Fresh Mozzarella Recipe
Ingredients
| Vinaigrette | 3 Tablespoon | |
| Basil | 1 Teaspoon | |
| Or | ||
| Dried basil | 1/2 Teaspoon | |
| Sun-dried tomatoes - 6 numbers, snipped into strips | ||
| Pecorino Cheese | 1 Ounce, grated | |
| Pine nuts | 3 Tablespoon | |
| Walnuts - 1/4 cup, coarsely chopped | ||
| Fresh mozzarella cheese (2 balls) - 8 ounces, chopped into 1/2-inch cubes | ||
| Yellow sweet pepper - 1 number, 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.
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.
Chef
