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Bright Lights Mozzarella Bundles
From Dorothy McNett's Recipe Book at www.dorothymcnett.com, featuring the leafy tops of Bright Lights chard from Salad Savoy.
fresh mozzarella cheese (packed in water)
Drain the mozzarella and then slice the balls into 1/4 inch slices. Set aside. Remove the colorful stalks from the Bright Lights and dice into bite sized pieces. Scatter them over a serving platter. Cut or tear the leaves into random pieces about 5 inches in size. In a heavy bottomed saute pan, heat the oil slightly and add the leaves. Cover. Heat only about 2 minutes, to wilt the leaves so that they become manageable. Cool. Place a slice of cheese in center of each leaf, dollop with a bit of the tomate tapanade and fold into a bite-sized package. Arrange over the platter of cut up stalks and serve. PS: The stalks can be drizzled with a bit of olive oil and balsamic vinegar before placing the bundles on top. It makes a great salad! Also, the bundles can be served on top of a cracker or slice of baguette as well.
Recipe created 2008-11-04.