Mozzarella Pepper Salsa


  • 1 block ( 8 ounces) Mozzarella cheese, diced into ¼ inch-cubes
  • 1 cup diced roasted red peppers
  • 1 green onions, cut diagonally into thin slices
  • 3 tablespoons thinly sliced fresh basil
  • 2 teaspoons extra-virgin olive oil
  • Freshly ground pepper to taste
  • 1 head Belgian endive, separated into leaves


    Combine Mozzarella cheese, red peppers, green onion, fresh basil, and olive oil in medium bowl; mix well. Season salsa with black pepper. Cover and refrigerate 1 hour or overnight. Serve on endive leaves with whole grain crackers.

    Yield: 3 cups.

    Substitute Idea: Spoon salsa on baguette-style whole grain bread. Broil until cheese begins to melt and edges of bread begin to brown.

    Nutrition Facts per serving:
    Calories: 61
    Total Fat: 4g
    Saturated Fat: 2g
    Trans Fat: 0g
    Cholesterol: 10mg
    Sodium: 150mg
    Protein: 5g
    Calcium: 15% Daily Value
    Total Carbohydrate: 2g
    Dietary Fiber: 0g
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