Buffalo Mozzarella With Oven Roasted Tomatoes & Peppers

A great summer appetizer or addition to an antipasti table.

Ingredients:

1 Pound Buffalo Mozzarella, Sliced
1 Recipe Roasted Tomatoes
1 Recipe Roasted Sweet Peppers
Extra Virgin Olive Oil
Fresh Basil Leaves
Balsamic Vinegar
Sea Salt
Cracked Black Pepper

Directions:

On a large platter, arrange the tomatoes and peppers side by side overlapping in an attractive manner.
Spoon some of the pepper and tomato juices over the arranged peppers and tomatoes.
Tuck in basil leaves along the peppers and tomatoes.
In the center of the platter, arrange the sliced mozzarella in an attractive manner.
Drizzle some olive oil over the cheese and the tomatoes and peppers.
Drizzle just a little of the balsamic over the tomato mixture.
Sprinkle the dish with some sea salt and cracked black pepper and serve.

Asparagus, Cherry Tomato & Mozzarella Salad

A satisfying complete meal in a bowl that is perfect for the warmer days of summer.

Ingredients:

1 Bunch Asparagus, Trimmed & Cut Into 2 Inch Pieces
3 Cups Mesclun Salad Mix
2 Cups Cherry Tomatoes, Halved
1/4 Cup Chopped Green Onions
3 Tablespoons Red Wine Vinegar
1/4 Cup Extra Virgin Olive Oil
1 Teaspoon Dijon Mustard
Sea Salt & Pepper
2 Balls Fresh Mozzarella (1 Pound Total)

Directions:

Bring a saucepan of water to the boil and cook asparagus for 4-5 minutes until tender crisp.
Drain, and place the asparagus in ice water.
Place mesclun mix over the bottom of four bowls.
Mix vinegar, oil, mustard and salt together and set aside.
Drain & dry the asparagus, and then mix together the asparagus, tomatoes, and green onion.
Pour the dressing over the asparagus and toss.
Spoon the asparagus and tomato mixture over the greens, spooning any extra dressing on top of the salads.
Slice the mozzarella and arrange on top of the salads.