Fennel Salad with Ricotta Toast

Ingredients

Salad

  • 2- 8 oz. packages of Galbani® Fresh Mozzarella Cheese, hand diced
  • 2 medium-sized fennel bulbs, remove stalks and set aside some of the fronds
  • 1 small red onion, thinly sliced

Dressing

  • 3/4 cup of olive oil
  • 1/2 cup of white vinegar
  • 1-3.5 oz. bottle of Habanero hot sauce
  • Salt and pepper, to taste

Toast

  • 15 oz. Galbani® Ricotta Cheese
  • 1 baguette loaf, sliced in ¼ inch rounds
  • 2 sprigs of fresh mint, chopped
  • 2 sprigs of fresh rosemary, chopped
  • 1 clove garlic, crushed and chopped
  • Salt and pepper, to taste

Directions

  • Preheat oven to 350 degrees.
  • Thinly slice the onion and fennel bulbs.
  • Put both in a medium-sized bowl and add the diced fresh mozzarella and some of the fennel fronds that were set aside.
  • In a separate bowl, combine oil, vinegar, salt and pepper. Add approximately 1 oz. of habanero hot sauce – depending on how hot you like it and mix well. Pour over fennel salad, toss and refrigerate for at least 2 hours or overnight.
  • Layout toast rounds on baking sheet to crisp for 5-7 minutes. Combine ricotta, mint, rosemary, garlic, salt, pepper and whisk together. Once toasts are golden brown, spread ricotta mixture on each piece and serve with salad.

 

Fennel Salad with Ricotta Toast

Ingredients: Salad: 2- 8 oz. packages of Galbani® Fresh Mozzarella Cheese, hand diced 2 medium-sized fennel bulbs, remove stalks and set aside some of the fronds 1 small red onion, thinly sliced Dressing: 3/4 cup of olive oil 1/2 cup of white vinegar 1-3.5 oz. bottle of Habanero hot sauce Salt and pepper, to taste Toast: 15 oz. Galbani® Ricotta Cheese 1 baguette loaf, sliced in ¼ inch rounds 2 sprigs of fresh mint, chopped 2 sprigs of fresh rosemary, chopped 1 clove garlic, crushed and chopped Salt and pepper, to taste