Marinated Mozzarella and Roasted Red Pepper on Parmesan Crostini
This is the Marinated Mozzarella and Roasted Red Pepper on Parmesan Crostini recipe.
- Prep: 25 min
- Refrigeration: 1 h
Ingredients
- 1/2 cup (125 mL) olive oil
- 1/4 cup (60 mL) balsamic vinegar
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) Dijon mustard
- 1 tsp (5 mL) hot chili pepper flakes
- A dash of Worcestershire sauce
- 1 clove garlic minced
- 8 oz (250 g) Canadian Mozzarella* cheese
- 1/2 cup (125 mL) diced and drained roasted red pepper
- 1/2 cup (125 mL) diced, pitted black olives
- Parmesan Crostini
- Parmesan Crostini
- 1/3 cup (80 mL) butter melted
- 1 French baquette cut in 32 (1/4-in / 6 mm) thick slices
- Canadian Parmesan cheese
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Preparation
Combine oil, vinegar, lemon juice, mustard, chili pepper flakes, Worcestershire sauce and garlic in glass jar with lid. Cover and shake well. Add salt and pepper to taste; set aside.
Cut cheese into 1/4 inch (6 mm) cubes. Combine Canadian Mozzarella cheese, red pepper and olives in large bowl. Add vinaigrette dressing; toss well to coat. Cover and chill 1 hour or up to 2 days before serving; stir occasionally.
To serve, spoon marinated cheese and vegetables over Parmesan Crostini; sprinkle each serving with a little of the marinade and chopped chives, if desired.
Parmesan Crostini:
Brush the melted butter over both sides of the 32 slices of bread. Place on large baking sheet. Toast 1 side under broiler; turn slices over, sprinkle with grated Canadian Parmesan cheese and broil until golden. Cool.
Tips
*For a change of taste use Canadian Provolone, Friulano or Bocconcini cheese.
