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    Marinated Bocconcini and Roasted Red Peppers on Parmesan Crostini https://www.metro.ca/userfiles/image/recipes/bocconcini-poivron-roti-croutons-parmesan-4369.jpg PT25M PT1H00M PT2H25M
    Combine marinade ingredients in a screw-top glass jar. Cover and shake well. Add salt and pepper to taste. Set aside.Cut Bocconcini into 1/4 in. (6 mm) cubes. Combine with red peppers and olives in a large bowl. Add marinade and stir well to coat thoroughly. Cover and refrigerate 1 hour or up to 2 days before serving, stirring occasionally.To serve, spoon marinated cheese and vegetables onto Parmesan crostini. Sprinkle each serving with a little marinade and chopped chives if desired.Parmesan CrostiniBrush both sides of each bread slice with butter.Place on large baking sheet. Turn oven to broil. Toast slices on one side. Turn over, sprinkle with grated Parmesan cheese and broil until golden. Allow to cool.
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    8 oz (250 g) canadian bocconcini cheese 1/2 cup (125 mL) roasted red peppers, drained and diced 1/2 cup (125 mL) black olives, pitted and diced parmesan crostini 1/3 cup (80 mL) melted, butter 32 baguette bread, about 1/4 in. (6 mm) thick canadian canadian parmesan cheese, grated chives, chopped (optional)
    Marinated Bocconcini and Roasted Red Peppers on Parmesan Crostini

    Marinated Bocconcini and Roasted Red Peppers on Parmesan Crostini

    Rate this recipe
    0 Vote
    2
    servings
    0:25
    Preparation
    1:00
    COOKING
    2:25
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection

    • Marinade

    • 1/2 cup
      (125 mL)
      olive oil
    • 1/4 cup
      (60 mL)
      balsamic vinegar
    • 2 Tbsp.
      (30 mL)
      lemon juice
    • 2 Tbsp.
      (30 mL)
      Dijon mustard
    • 1 tsp.
      (5 mL)
      chili pepper flakes
    • 1
      Worcestershire sauce
    • 1
      clove garlic, thinly sliced
    • 8 oz
      (250 g)
      canadian bocconcini cheese
    • 1/2 cup
      (125 mL)
      roasted red peppers, drained and diced
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    • 1/2 cup
      (125 mL)
      black olives, pitted and diced

    • parmesan crostini
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      145 g SELECTED VARIETIES

    • 1/3 cup
      (80 mL)
      melted, butter
    • 32
      baguette bread, about 1/4 in. (6 mm) thick
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      SELECTED SIZES, SELECTED VARIETIES

      VILLAGGIO ITALIAN STYLE BUNS, BREADS OR COUNTRY HARVEST BREADS

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      2 for/ $6.00

      SELECTED SIZES, SELECTED VARIETIES


    •
      canadian canadian parmesan cheese, grated

    • chives, chopped (optional)
    Imprimer ma sélection

    Preparation

    Combine marinade ingredients in a screw-top glass jar. Cover and shake well. Add salt and pepper to taste. Set aside.

    Cut Bocconcini into 1/4 in. (6 mm) cubes. Combine with red peppers and olives in a large bowl. Add marinade and stir well to coat thoroughly. Cover and refrigerate 1 hour or up to 2 days before serving, stirring occasionally.

    To serve, spoon marinated cheese and vegetables onto Parmesan crostini. Sprinkle each serving with a little marinade and chopped chives if desired.

    Parmesan Crostini

    Brush both sides of each bread slice with butter.

    Place on large baking sheet. Turn oven to broil. Toast slices on one side. Turn over, sprinkle with grated Parmesan cheese and broil until golden. Allow to cool.

    Source : Dairy Farmers of Canada

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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