See Also: Appetizers
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)
1 bunch Bright Lights
1 teaspoon extra virgin olive oil
sun-dried tomato tapanade (Sun-Dried Tomato Symphony)
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.
