1/2 cup olive oil
1/4 cup balsamic vinegar
2 tbsp each lemon juice and Dijon mustard
1 tsp hot chili pepper flakes
Dash Worcestershire sauce
1 clove garlic, minced
8 oz (250 g) Mozzarella*cheese
1/2 cup diced and drained roasted red pepper
1/2 cup diced, pitted black olives
Parmesan Crostini
Combine oil, vinegar, lemon juice, mustard, chili pepper flakes, Worcestershire sauce and garlic in glass jar with lid. Cover and shake well. Add salt and pepper to taste; set aside.
Cut cheese into 1/4-inch cubes. Combine mozzarella cheese, red pepper and olives in large bowl. Add vinaigrette dressing; toss well to coat. Cover and chill 1 hour or up to 2 days before serving; stir occasionally. Makes 2-1/2 cups.
To serve, spoon marinated cheese and vegetables over Parmesan Crostini; sprinkle each serving with a little of the marinade and chopped chives, if desired.
PARMESAN CROSTINI:
Brush 1/3 cup melted butter over both sides of 32 (1/4-inch) thick slices of coarse baguette-style bread.
Place on large baking sheet. Toast 1 side under broiler; turn slices over, sprinkle with grated Parmesan cheese and broil until golden. Cool.
VARIATION
*For a change of taste use Provolone, Friulano or Bocconcini cheese.