- 1 – 12 oz package unwrap and roll fresh mozzarella
- 1/2 C sun-dried tomatoes (packed in oil)
- 6 fresh basil leaves
- 1 tsp Basil Balsamic
- 1 Tb sun-dried tomato oil (from jar of tomatoes!)
- Basil pepper and salt to taste
- Fresh pea shoots or fresh spinach
- Take mozzarella out of fridge and let come to room temperature.
- In a blender or Cuisinart combine all remaining ingredients EXCEPT pea shoots.
- Pulse until a tapenade texture is reached (not finely pureed)
- Unroll cheese and spread your sun-dried tomato basil spread on cheese.
- Sprinkle pea shoots or coarsely chopped spinach over top.
- Roll tightly and wrap snugly with plastic wrap.
- Let set in the fridge several hours up to overnight.
- When ready to serve, slice, remove plastic and place one round on each plate.
- Drizzle with a little balsamic before serving.
As seen on Twin Cities Live April 19th, 2013