Tad Seaborn/The Globe and Mail
I've been craving buffalo mozzarella recently – I'm not sure if it's just the delicious, tender threads of sweet cheese or a grasp toward summer.
Since tomatoes aren't what they should be this time of year (and I'm tired of swapping them out for winter beets in Caprese salad-style), I roasted carrots, onions and brussel sprouts, added the fresh mozzarella and pesto, then finished with lightly toasted baguette. It makes a great light lunch, but there's certainly no harm in throwing a steak on the side if it's calling out to you. (Serves four as a side or appetizer.)
Roasted Vegetables and Buffalo Mozzarella
Carrots
Brussels sprouts
Red onion
Olive oil
Sea salt
Buffalo mozzarella
Baguette
Pesto
Method
Preheat the oven to 375 F. Into a medium bowl add 5 slim carrots that have been peeled and cut in half length-wise, 7 halved Brussels sprouts and half a red onion cut into thick wedges. Add 2 tablespoons of olive oil and 1/2 teaspoon of salt and toss.
Place the veggies on a parchment-lined cookie sheet and bake for 20 to 25 minutes – until the veggies are browning and tender. (Check halfway through baking and flip.)
Divide the veggies onto small plates and top each with a quarter ball of buffalo mozzarella (just rip it with your hands). Sprinkle the cheese with sea salt. Add toasted baguette with a dollop of pesto and enjoy.
Sue Riedl