Sopressata canapes over an Italian red pepper salad

Tonight I went for a fresh salad made Italian style, topped with little bite sized sopressata ricotta canapes. This dish took shape pretty quickly from the random assortment of ingredients I had available to my in the fridge and was a delight to both create, and enjoy. 

All you need is:

Phyllo dough
1 egg, beaten
Sopressata meat, thinly sliced and cut in half moons
Ricotta cheese
Scallions, thinly sliced
Mixed greens
1 red bell pepper, sliced into thin strips
Grated parmesan cheese
1 tablespoon mayonaise
1 tablespoon Dijon mustard
1 slash of white wine
Fresh cracked pepper

Pre-heat the oven to 350 degrees and lightly grease a baking pan.  Cut your Phyllo dough into 1 1/2 inch squares and dip into the beaten egg, then lay flat on the pan evenly spaced out.  Layer on one folded piece of Sopressata meat and top with a ball of Ricotta cheese.  Sprinkle sliced scallions over top and pop in the oven for 15 minutes. 

To make a great salad at home, you can buy a pre-prepared mix of greens and add in a few fresh ingredients to make it your own.  Tonight I opted for crisp red bell peppers and scallions, and a homemade dressing. In a large bowl, toss the mixed greens with the remainder of your sliced scallions, the red bell peppers and the grated parmesan cheese. In a seperate small bowl, mix up a simple salad dressing by combining the mayonaise, mustard and enough wine to make a thin consistancy (just a quick pour). Whisk the dressing together and crack one twist of pepper corns over top.  Once your canapes are done baking, mix the salad dressing in with your snappy greens.  Serve with the canapes and enjoy!!