Antipasti

Antipasti



6         cups  mixed greens, such as mesclun, gourmet, It 1           cup  artichoke heart quarters -- drained 1          cup  roasted red peppers -- drained 1/2          cup  julienned sun-dried tomatoes in olive oil -- drained 1/2          cup  ripe olives 1/2          cup  dry bread crumbs 1     teaspoon  Italian seasoning 1/4     teaspoon  salt 1               egg -- beaten 1   tablespoon  olive oil 8       ounces  smoked mozzarella cheese -- cut into 3/4 cubes 2  tablespoons  balsamic vinegar -- optional 1/4          cup  julienned fresh basil leaves OR 1   tablespoon  dried basil -- optional

Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens.

Combine bread crumbs, Italian seasoning and salt in shallow bowl. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again.

Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately.

Merry Christmas from LR

Contributed by :

 * World Recipes Y-Group