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 Vinaigrette
1/4 Cup
1/4 Cup
Olive Oil
1/4 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
Directions
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.
