2 C. water
\n1 1\/2 tsp. barbecue smoked seasoning (such as Hickory Liquid Smoke)
\n1 C. (4 oz.) cubed fresh mozzarella cheese
\n3 T. rice vinegar
\n1 tsp. vegetable oil
\n1 T. honey
\n1\/2 tsp. grated peeled fresh ginger
\n1\/4 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n1\/8 tsp. five-spice powder
\n1 garlic clove, minced
\n1 1\/2 C. coarsely chopped tomato (about 1\/2 lb.)
\n1 1\/2 C. coarsely chopped yellow tomato (about 1\/2 lb.)
\n5 C. (1-inch) cubed French bread (about 8 [1-oz.] slices)<\/p>\n
Combine water and smoked seasoning in a zip-top bag, and add mozzarella. Seal and marinate in refrigerator 2 hours. Remove the cheese from bag, discarding the marinade. Combine vinegar and next 7 ingredients (vinegar through garlic) in a large zip-top bag, and add tomatoes. Seal and marinate in refrigerator 2 hours. Drain tomato mixture, reserving marinade. Preheat oven to 400\u00b0. Place bread cubes in a single layer on a jelly-roll pan. Bake at 400\u00b0 for 10 minutes or until toasted. Combine cheese, tomatoes, reserved tomato marinade, and croutons in a large bowl. Serve immediately.<\/p>\n
Yield: 7 servings
\nServing size: 1 C.<\/p>\n
Calories: 167
\nFat: 5.4g
\nFiber: 1.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 C. water 1 1\/2 tsp. barbecue smoked seasoning (such as Hickory Liquid Smoke) 1 C. (4 oz.) cubed fresh mozzarella cheese 3 T. rice vinegar 1 tsp. vegetable oil 1 T. honey 1\/2 tsp. grated peeled fresh ginger 1\/4 tsp. salt 1\/4 tsp. freshly ground black pepper 1\/8 tsp. five-spice powder 1 garlic clove, minced 1 1\/2 C. coarsely chopped tomato (about 1\/2 lb.) 1 1\/2 C. coarsely chopped yellow tomato (about 1\/2 lb.) 5 C. (1-inch) cubed French…<\/p>\n