A tasty salsa made with
diced mozzarella, roasted red peppers, green onions tossed in
a bit of extra-virgin olive oil.
Mozzarella
Pepper Salsa
- 8 ounces mozzarella cheese,
diced into 1/4-inch cubes
1 cup diced roasted red peppers
2 green onions, cut diagonally into thin slices
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
Wheat Toasteds® Crackers
1 head Belgian endive, separated into leaves
- Combine Mozzarella cheese,
diced red peppers, sliced green onion, sliced fresh basil, and
olive oil in a bowl, and mix well. Season with pepper. Cover
mixture, and refrigerate for 1 hour or overnight.
- Spoon salsa onto crackers
and endive leaves
Makes 3 to 4 servings.
Recipe provided courtesy of the American Dairy
Association.
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