I made this Italian Salsa this past spring for a winery tour. The great part is that it can easily be made a few days ahead of time… It is good either warm or cold, and is always a huge hit. One variation is that is can be served on sliced grilled crostini over cold cream cheese. Yum!
I wish I could take complete credit for its originality, but it is actually adapted from a special recipe I had at Maggianos.
Italian Salsa
– Two large red bell peppers
– 1/2 cup gorgonzola cheese, crumbled
– 2 mozzarella cheese sticks, chopped
– 2 cups fresh spinach, chopped
– 1/4-1/2 cup pine nuts
– 1/4 cup chopped, cooked bacon: optional
I love all things Trader Joes…
First, spilt the peppers in half, lightly coat them with olive oil, place them on a cookie sheet and broil them until slightly browned.
Remove from oven, chop up, mix with the rest of the ingredients and chill until it’s ready to be served… Eat with pita chips.
