- 6 cups mixed greens, such as mesclun, gourmet, Italian or Mediterranean salad mix
1 cup artichoke heart quarters, drained
1 cup roasted red peppers, drained
1/2 cup julienned sun-dried tomatoes in olive oil, drained
1/2 cup ripe olives
1/2 cup dry bread crumbs
1 teaspoon Italian seasoning*
1/4 teaspoon salt
1 large egg, beaten
1 tablespoon olive oil
8 ounces smoked mozzarella cheese, ** cut into 3/4 cubes
2 tablespoons balsamic vinegar, optional
1/4 cup julienned fresh basil leaves
1 tablespoon dried basil, optional
- Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens.
- Combine bread crumbs, Italian seasoning and salt in shallow bowl.
- Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again.
- Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides.
- Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately.
