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Prep
- 10 min
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Total
- 10 min
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Serving
- 4
Bocconcini Salad with Pesto and Olives
Ingredients
- 200 g Saputo Lite Cocktail Bocconcini cheese
- 1/4 cup (60 ml) basil pesto
- 1/4 cup (125 ml) pitted Kalamata olives
- 1 cup (250 ml) sliced cherry tomatoes
- 2 tbsp (30 ml) capers, rinsed and drained
- 8 to 12 Boston lettuce leaves
- A few sprigs of chervil
- Salt and pepper, to taste
Directions
- In a bowl, combine cocktail Bocconcini cheese with pesto and season to taste.
- Gently add the olives, tomato pieces and capers into the cheese mix.
- Divide up the lettuce leaves onto four plates.
- Place Bocconcini mix onto lettuce.
- Garnish with chervil. Season to taste.
- Serve with croutons if desired.
