French toasted baguette wedges are topped with a tart vegetable salsa. A great shareable appetizer.
|1 bag||Foothill Farms® Caesar Dressing Mix (#J351)|
|2 c||Cold water|
|1 qt||Vinegar (white distilled)|
|2 3/4 qts||Vegetable oil, divided|
|10 c||Petite diced tomato|
|4 c||Chopped fresh basil|
|4 c||minced Kalamata olives|
|4 c||Minced red onion|
|4 c||Small diced green bell pepper|
|24||French baguette bread, 6"x3", checkerboard sliced|
|6 lb||Fresh buffalo mozzarella cheese, sliced into small rounds|
Pour contents of package (12.5 oz) into a 12-quart bowl mixing bowl of an electric mixer with a wire whip attachment.
Add cold water, vinegar and 3 cups of vegetable oil. Mix at high speed for about three minutes.
Scrape down sides of bowl. Turn mixer back on and slowly pour in remaining vegetable oil. Once oil has been added, continue mixing at high speed for another three minutes.
Add tomatoes, basil, olives, onions and peppers to dressing. Stir to combine. Reserve cold.
For 1 order: Place 4 oz mozzarella cheese into creases of checkerboard sliced baguette (can prefill). Bake in 400ºF oven for 5 minutes to melt cheese and warm bread.
Remove from oven and place on plate. Ladle 4 oz cold Italian Salsa over and around entire bread.