Monday, January 7, 2013

leftovers love

I love making these salmon and mozzarella pinwheels with this Bel Gioioso unwrap and roll mozzarella and they’re great with sparkling wine, so I made them for brunch. With the leftovers the other day I made a grilled cheese and it was totally fabulous. To make a leaner version today I used a light Wasa cracker as the base for a salmon mozzarella melt.

Just put the roulade slices on top and stuck it under the broiler.

The mozzarella bubbles and gets toasty next to the smokey salmon and bubbling cheese is never a bad thing.

I ate half of it before I remembered I have some herb and garlic oil on hand. More fabulous, and highly recommended.

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