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Marinated Bocconcini and Roasted Red Peppers on Parmesan Crostini
2013-08-06
https://www.metro.ca/userfiles/image/recipes/bocconcini-poivron-roti-croutons-parmesan-4369.jpg
PT25M
PT1H00M
PT2H25M
Combine marinade ingredients in a screw-top glass jar. Cover and shake well. Add salt and pepper to taste. Set aside.Cut Bocconcini into 1/4 in. (6 mm) cubes. Combine with red peppers and olives in a large bowl. Add marinade and stir well to coat thoroughly. Cover and refrigerate 1 hour or up to 2 days before serving, stirring occasionally.To serve, spoon marinated cheese and vegetables onto Parmesan crostini. Sprinkle each serving with a little marinade and chopped chives if desired.Parmesan CrostiniBrush both sides of each bread slice with butter.Place on large baking sheet. Turn oven to broil. Toast slices on one side. Turn over, sprinkle with grated Parmesan cheese and broil until golden. Allow to cool.
2
Dairy Farmers of Canada
0
0
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8 oz (250 g) canadian bocconcini cheese
1/2 cup (125 mL) roasted red peppers, drained and diced
1/2 cup (125 mL) black olives, pitted and diced
parmesan crostini
1/3 cup (80 mL) melted, butter
32 baguette bread, about 1/4 in. (6 mm) thick
canadian canadian parmesan cheese, grated
chives, chopped (optional)
Marinated Bocconcini and Roasted Red Peppers on Parmesan Crostini
2
servings
0:25
Preparation
1:00
COOKING
2:25
TOTAL TIME
Ingredients
-
Marinade
-
1/2 cup
(125 mL)olive oil
-
1/4 cup
(60 mL)balsamic vinegar
-
2 Tbsp.
(30 mL)lemon juice
-
2 Tbsp.
(30 mL)Dijon mustard
-
1 tsp.
(5 mL)chili pepper flakes
-
1
Worcestershire sauce
-
1
clove garlic, thinly sliced
-
8 oz
(250 g)canadian bocconcini cheese
-
1/2 cup
(125 mL)roasted red peppers, drained and diced
-
1/2 cup
(125 mL)black olives, pitted and diced
-
parmesan crostini
-
1/3 cup
(80 mL)melted, butter
-
32
baguette bread, about 1/4 in. (6 mm) thick
-
canadian canadian parmesan cheese, grated
-
chives, chopped (optional)
Preparation
Combine marinade ingredients in a screw-top glass jar. Cover and shake well. Add salt and pepper to taste. Set aside.
Cut Bocconcini into 1/4 in. (6 mm) cubes. Combine with red peppers and olives in a large bowl. Add marinade and stir well to coat thoroughly. Cover and refrigerate 1 hour or up to 2 days before serving, stirring occasionally.
To serve, spoon marinated cheese and vegetables onto Parmesan crostini. Sprinkle each serving with a little marinade and chopped chives if desired.
Parmesan Crostini
Brush both sides of each bread slice with butter.
Place on large baking sheet. Turn oven to broil. Toast slices on one side. Turn over, sprinkle with grated Parmesan cheese and broil until golden. Allow to cool.
Source :
Dairy Farmers of Canada
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
