2 Tbsp + 1 Tbsp SOOC Black Peppercorn Olive Oil
8 small Pattypan Squash, cut in quarters *Or sub 1 small Summer Squash, sliced halved and in ¼ inch pieces
¼ tsp + ¼ tsp SOOC Garlic Medley Sea Salt
Cracked black pepper to taste
2 Tbsp Pine Nuts
8 oz Grape Tomatoes, halved
1 small Cucumber
1 small loaf of Ciabatta bread, ripped into 1-inch pieces
8 oz Mozzarella pearls, halved
3 Tbsp SOOC Sicilian Limoncello Bar Syrup
¼ cup Basil leaves, chopped
In a small bowl, combine the pattypan squash OR yellow squash with 2 Tbsp SOOC Black Peppercorn Olive Oil, ¼ tsp SOOC Garlic Medley Olive Oil, and cracked black pepper to taste. Toss to coat the squash. Heat a grill pan to medium/high heat. Add the squash to the pan and grill for about 4-5 minutes, until grill marks become apparent. Remove from heat.
Add pine nuts to the hot grill pan, tossing constantly for about 3 minutes, until toasted. Remove from heat.
In a large bowl, combine the grilled squash, grape tomatoes, cucumber, pine nuts, mozzarella, and ciabatta bread pieces. Drizzle with the remaining 1 Tbsp SOOC Black Peppercorn Olive Oil, SOOC Sicilian Limoncello Bar Syrup, ¼ tsp SOOC Garlic Medley Sea Salt, and cracked black pepper to taste. Toss together, and garnish with the basil leaves.
Let sit at room temperature for 30 minutes before serving. Enjoy!