Mozzarella Pepper Salsa
A versatile salsa made with diced mozzarella, roasted red peppers, green onions tossed in a bit of extra-virgin olive oil.
8 ounces mozzarella cheese, diced into 1/4-inch cubes
1 cup diced roasted red peppers
2 green onions, cut diagonally into thin slices
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
Wheat Toasteds® Crackers
1 head Belgian endive, separated into leaves
- Combine mozzarella cheese, diced red peppers, sliced green onion, sliced fresh basil, and olive oil in a bowl, and mix well. Season with pepper.
- Cover mixture, and refrigerate for 1 hour or overnight.
- Spoon salsa onto crackers and endive leaves.
Makes 3 to 4 servings.
Recipe provided courtesy of the American Dairy Association.