Fennel Salad with Ricotta Toast



  • 2- 8 oz. packages of GalbaniĀ® 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


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


  • 15 oz. GalbaniĀ® Ricotta Cheese
  • 1 baguette loaf, sliced in 1/4 inch rounds
  • 2 sprigs fresh mint, chopped
  • 2 sprigs fresh rosemary, chopped
  • 1 clove garlic, crushed and chopped
  • salt and pepper, to taste


  • 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.