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Bocconcini & Strawberry Bruschetta

Bocconcini & Strawberry Bruschetta
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.
48 ServingsPrep: 40 min. + marinating

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
© Taste of Home 2013

2 of 2

Bocconcini & Strawberry Bruschetta (continued)

Directions (continued)

  • reserved vinaigrette. Serve immediately. Yield: 4 dozen.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013