Margherita^®

Fresh Mozzarella and Margherita® Pepperoni Rollatini

Pepperoni, basil and red pepper blissfully wind their way into the fresh mozzarella in this simple, elegant appetizer.

1/2		cup balsamic vinegar
3		cups water
2		tablespoons sea salt
7		ounces fresh mozzarella curd
10-12		leaves fresh basil (chopped)
1/4		cup Margherita® pepperoni (julienned)
1/2		cup roasted red pepper (chopped)

1.		Simmer balsamic vinegar until reduced to syrup consistency. Chill.
2.		Heat water and sea salt in medium sauce pan. In medium mixing bowl, break up cheese curd. Just before boil, approximately 185° F, add water and salt to cheese curd. Let stand for 15 - 20 minutes. Knead cheese mixture by pressing together. Take cheese out of bowl, place on large piece of saran wrap, then flatten into a 1/4" sheet.
3.		Cut basil, pepperoni and red pepper. Spread basil, pepperoni and red pepper over the top and roll cheese, removing saran wrap as you roll. Refrigerate approximately 1 hour (or longer).
4.		Cut into 1" slices. Garnish with a balsamic reduction and fresh basil.