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Baked Mozzarella Fingers with Avocado Sauce


Baked Mozzarella Fingers with Avocado Sauce



There are two ways that you can make this recipe. You can use a block of hard, whole milk, mozzarella cheese, cut into fingers, or you can use strips of string cheese. I prefer the first method because I can use a better quality cheese. The fingers aren’t as pretty as the string cheese version, but they taste better. I spoon the sauce over them and eat them with a fork. The string cheese version is better for dipping.



½ lb. sliced hard mozzarella cheese, or 12 sticks string cheese
4 tbsp. olive oil
2 c. corn flakes
½ c. parmesan cheese
1 tsp. black pepper

1 roma tomato, finely diced
1 ripe avocado, smashed
2 cloves garlic, finely minced
1 c. mayonnaise
1 tsp. black pepper
1 tsp. salt



In a food processor blend the corn flakes, parmesan, and pepper for 1-2 minutes, or until it is finely ground. Put the breading mixture in a large bowl. In another bowl, pour the olive oil. Cover a cookie sheet with foil and pre-heat the oven to three hundred and fifty degrees. Coat the mozzarella fingers, or string cheese strips first in the olive oil, and then in the breading, and place them on the cookie sheet. Bake for fifteen minutes and leave to cool.



In another bowl, combine the avocado, tomato, garlic, mayonnaise, salt and pepper. Cover and refrigerate until ready to serve.

When the cheese comes out of the oven, you may need to use a spatula to gently separate the strips and remove them from the foil. Spoon the avocado sauce over the top and enjoy!

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