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