Balsamic Rhubarb With Breadpudding And Mozzarella Recipe

Name: Balsamic Rhubarb With Breadpudding And Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 ball fresh mozzarella cheese, cubed; 1/4 stalk of rhubarb, diced; 2 slices of whole wheat bread, diced & toasted; 4-5 basil leaves, chopped and 2 leaves for garnish; 2 table spoons balsamic vinegar; 1 table spoon red wine vinegar; 1 table spoon honey (or sugar); Salt; Freshly ground pepper; Olive oil

Servings: persons

1/4 ball fresh mozzarella cheese, cubed
1/4 stalk of rhubarb, diced
2 slices of whole wheat bread, diced & toasted
4-5 basil leaves, chopped and 2 leaves for garnish
2 table spoons balsamic vinegar
1 table spoon red wine vinegar
1 table spoon honey (or sugar)
Salt
Freshly ground pepper
Olive oil

1
Combine balsamic & red wine vinegar with honey and bring it to a boil.
2
Add diced rhubarb into the sauce pan and simmer it.
3
Meanwhile toast the bread with little bit of olive oil.
4
Combine rhubarb mixture and toasted bread with chopped basil seasoning with salt and pepper.
5
Assemble rhubarb & bread mixture on the plate and put mozzarella cubes on the top of breadpudding.
6
Sprinkle with little bit of fresh ground pepper.
7
Garnish with basil leaves on top of the mozzarella and serve.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 ball fresh mozzarella cheese, cubed, 1/4 stalk of rhubarb, diced, 2 slices of whole wheat bread, diced & toasted, 4-5 basil leaves, chopped and 2 leaves for garnish, and more.

Yes, Balsamic Rhubarb With Breadpudding And Mozzarella falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Balsamic Rhubarb With Breadpudding And Mozzarella

How did you like this recipe?

Frequently Asked Questions