INGREDIENTS

1 Mission® 12" Red Sundried Tomato Basil Wrap (18802)  
1 Mission® 12" Garlic Herb Wrap (10252)  
 Olive Oil to brush 
 Salt and Pepper to taste  
.25 oz. Ricotta Salata Cheese , sliced 
1 oz.  Pine Nuts , toasted 
1 oz. Pomegranate Balsamic Glaze  (see Related Recipe) 
4 oz. Tri-Color Tomato Relish  (see Related Recipe) 
4 oz. Spicy Marinated Olives  , minced (see Related Recipe) 
4 oz. Zaalouk Salad  , finely chopped (see Related Recipe) 

DIRECTIONS

1.) Cut Mission® Sundried Tomato Basil and Garlic Herb Wraps into 1/12ths. (Save half of wedges for another appetizer.)

2.) Brush wedges heavily on both sides with olive oil. Place on griddle to blister each side.

3.) Season with salt and pepper and set aside.

4.) Arrange wedges on platter, alternating colors.

5.) Mound Tri-Color Tomato Relish, minced Spicy Marinated Olives, and finely chopped Zaalouk Salad in the center of the platter over the wedges.

6.) Heat sauté pan over medium heat. Sear ricotta salata until lightly toasted on both sides. Cut into 3 small wedges and place one wedge over each sampler.

7.) Garnish with toasted pine nuts and Pomegranate Balsamic Glaze.

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