Ingredients
- 1 Roasted Yellow Pepper (Peeled And Julienne)1
- 2 Ounces Margherita® Genoa Salami (Small Dice)2 Ounces
- 2 Ounces Margherita® Capicola (Thin Sliced)2 Ounces
- 2 Ounces Margherita® Pepperoni (Small Dice)2 Ounces
- 4 Grape Tomatoes Or Other Variety (Small Dice)4
- 5 Ounces Fresh Mozzarella (Small Dice)5 Ounces
- 1/4 Cup Balsamic Vinaigrette1/4 Cup
- 1/4 Cup Olive Oil1/4 Cup
- 1/4 Cup Red Onion (Small Dice)1/4 Cup
- 2 Tbsp. Fresh Basil (Chopped)2 Tbsp.
- 1 Baguette, Sliced And Toasted With Salt And Cracked Black Pepper, To Taste.1
Instructions
Roast pepper over open flame and place in bag for 5 minutes. Rinse under water and julienne.
Slice the Margherita® capicola and dice the salami and pepperoni. Continue uniform dicing with the tomatoes, mozzarella and red onion. Chop the fresh basil.
In a small mixing bowl, combine all above ingredients EXCEPT the toasted baguette slices. Refrigerate for 1-2 hours.
Arrange toasted baguettes on a small plate and top with marinated salad in the center.