Fresh Mozzarella Appetizer
with Fruit, Baby Greens and
Vanilla Vinaigrette
BelGioioso
4 cups baby spring
salad greens
1 pound BelGioioso* Fresh
Mozzarella, sliced
2 nectarines, thinly sliced
1 pint fresh raspberries
1 pint fresh blueberries
VANILLA VINAIGRET TE
1/2 cup rice wine vinegar
4 tablespoons honey
1 cup olive oil
1/4 teaspoon salt
1/4 teaspoon freshly
ground pepper
1 vanilla bean
Chill an appetizer platter in the refrigerator.
To prepare the vinaigrette, place vinegar, honey, olive
oil, salt and pepper in a blender. Split vanilla bean
and scrape seeds into the blender. Blend and set aside.
Place salad greens on the chilled platter.
Arrange mozzarella and nectarine slices on top of
greens, alternating cheese and fruit.
Garnish with raspberries and blueberries.
Generously drizzle vinaigrette over the cheese and
fruit. Serve immediately. Makes 8-12 servings.
Brands may vary by region; substitute a similar product.
Savory and Sweet Mango Wraps
Profood
8-12 strips Philippine
Brand* dried mango
(or more to your liking)
1/3 cup whipped
cream cheese
2 8-inch (burrito size)
flour tortillas
2 green onions, green tops
only, sliced
1/2 small red bell pepper,
sliced into thin strips
3 ounces thinly sliced
smoked turkey or ham
Pour boiling water over mango strips and soak
for about 5-10 minutes to reconstitute. Drain and
pat dry.
Spread cream cheese over tortillas and layer with
mango, green onions, bell pepper and sliced meat.
Roll up tightly.
Gently squeeze rolls to secure ingredients, then cut
into 1/2-inch-thick slices. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
