Bocconcini & Strawberry Bruschetta

• 1/4 cup walnut oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 teaspoon pepper
• 1 carton (8 ounces) bocconcini (fresh mozzarella balls), drained and sliced
• 48 slices French bread baguette (1/4 inch thick)
• 12 fresh strawberries, sliced
• 3 cups spring mix salad greens

1. In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a small resealable plastic bag. Add the cheese; seal bag and turn to coat. Refrigerate for 30 minutes. Cover and refrigerate remaining vinaigrette.
2. Meanwhile, place baguette slices on an ungreased
3. . Bake at 350u0b0 for 8-10 minutes or until crisp. Drain and discard marinade from cheese. Combine marinated cheese and strawberries.
4. Top toasts with salad greens and cheese mixture; drizzle with reserved vinaigrette. Serve immediately.

walnut oil, balsamic vinegar, fresh gingerroot, water, lemon juice, maple syrup, pepper, bocconcini, bread, fresh strawberries, spring mix salad greens

Taken from www.tasteofhome.com/recipes/bocconcini-strawberry-bruschetta/ (may not work)