Bocconcini & Strawberry Bruschetta Recipe

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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.

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Bocconcini & Strawberry Bruschetta Recipe

Prep: 40 min. + marinating

Yield: 48 Servings

30 10 40

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

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.
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.
Top toasts with salad greens and cheese mixture; drizzle with reserved vinaigrette. Serve immediately. Yield: 4 dozen.

Nutritional Facts 1 appetizer equals 36 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 32 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.

Originally published as Bocconcini & Strawberry Bruschetta in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p221