If fresh mozzarella is not available substitute another fresh soft cheese, such as queso fresco or feta. For added flavor use an olive oil infused with herbs or roasted garlic instead of plain olive oil. ¼ cup fresh basil leaves ¼ cup olive oil 1-2 teaspoons balsamic vinegar 1 tablespoon coarsely chopped ground pepper 16 ounce fresh mozzarella cheese Tomato slices or halved cherry tomatoes Baguette slices or crackers Set aside several whole basil leaves for garnish. Using a sharp knife, chop remaining basil leaves. Combine chopped basil, oil, and pepper in a medium bowl. Cut mozzarella into 1 inch cubes: toss cheese cubes gently with herb and oil mixture till cheese is well-coated. Cover and let chill for 1 hour-5 days. Transfer cheese mixture to a serving dish; garnish with whole basil leaves and, if desired tomato slices. Serve with baguette slices or crackers.
top of page
Search
Recent Posts
See All3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in
130
large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte
181
1 pound bucatini pasta 6 tablespoons salted butter 2-3 cloves garlic, minced or grated 1 1/2 teaspoons freshly cracked black pepper 1/2 cup pecorino cheese, freshly grated 1 cup fresh basil, roughly c
250
bottom of page