Friday, September 21, 2012

♥ top toddler recipe #10: bambino bread salad ♥

1.5 cups of cubed italian bread - crusts remove and cut into age appropriate bites
3/4 cups tomatoes, cut into bite sized pieces
1/4 cups perlini mozarella - cut each ball in half or quarters for safety
3 basil leaves, chopped
1/2 teaspoon lemon juice
1 teaspoon olive oil
pinch of salt

preheat oven to 180 degrees. scatter cubed bread on a baking sheet and place in oven until lightly toasted, about 5-8 minutes. set aside. put tomatoes, mozarella and basil in a mixing bowl. add lemon juice, olive oil and salt and stir. let the mixture sit for at least 15 minutes.

about 15 minutes before serving, add the bread. this recipe can be made in advance, but keep the bread separate until the end to make sure it doesn't get soggy.

* perlini mozzarella is pearl-sized mozzarella. if you can't find it, substitude regular fresh mozzarella and cut into bite sized pieces.

** perlini mozzarella are round and a little slippery, making them a potential choking hazard unless cut into smaller bites.  I cut them in half for my son, but use your judgment with your baby and consider quartering them if you are really concerned.

*** our children's diet is based on the advice of our paediatrician.  i suggest that you follow the advice of your own doctor.

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