Buffalo Mozzarella with Greek Olives and Roasted Red Peppers
Mixing textures enhances flavors — the creaminess of the mozzarella is a nice counterpoint to the salty tang of the olives.
INGREDIENTS | YIELDS 12 servings
- ½ cup Greek olives, pitted and chopped
- ½ cup jarred red roasted peppers packed in olive oil, chopped
- 2 tablespoons red wine vinegar
- 4 ounces buffalo mozzarella, sliced thinly
- 3 large whole wheat pitas
Mix the chopped olives and red peppers with the vinegar. Push the mozzarella and vegetables into the pita pockets.
Place on a baking sheet. Bake at 350ºF until golden brown, about 15 minutes.
When browned and hot, cut sandwiches in quarters and serve.
Per Serving
- Calories: 58
- Fat: 1 gram
- Protein: 4 grams
- Carbohydrates: 11 grams
- Cholesterol: 8milligrams
Buffalo Mozzarella
Unlike most available mozzarella cheese, which is made from cow's milk, buffalo mozzarella is made from the milk of water buffalo. Since buffalo milk contains far more butterfat than cow's milk, the result is a much creamier cheese that is still slightly elastic and mild like other fresh mozzarella cheese.
