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Spicy Antipasto of Mozzarella and Sun-Dried Tomatoes

2/3 C Bocelli Extra Virgin Olive Oil - Roman
½ tsp Natural Pak Red Pepper Flakes
48 pieces Ciliegine Cheese (Fresh Mozzarella)
TT Kosher Salt
½ C Bocelli Yellow Sun-dried Tomato Halves, cut into thick strips
¼ C San Marco Julienne Sun-dried tomatoes
3 T Bocelli White Balsamic Vinegar - 12 year age
¼ C Ripe olives, pitted, drained, rinsed, halved
1 T MarketSource Flat Leaf Parsley, rough chopped
TT Fresh Ground Pepper
Combine oil and red pepper flakes, let sit for 2 hours or more.
Toss all the sun-dried tomatoes and olives with the vinegar.
Add ciliegine and toss again.
Strain the red pepper flakes from the oil.
Scatter the cheese, tomatoes and olive on lettuce lined platter.
Pour enough oil over platter to lightly coat contents.
Garnish by sprinkling with parsley and black pepper.
Yield: 4 luncheon portions OR 6 dinner portions