1/4 cup Extra virgin olive oil
2 Cloves garlic, pressed
1/2 tsp Crushed red pepper flakes, or more to taste
8 oz Fresh Mozzarella cheese, quartered
1 carton Cherry tomatoes, rinsed, stemmed (halved if large)
2 tbsp Torn fresh basil leaves
Salt to taste
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In small skillet combine olive oil, garlic and red pepper flakes; heat gently over very low heat just until garlic sizzles and oil is warm; do not brown; cool at room temperature. Drain the mozzarella well and pat dry; place in a serving bowl. Drizzle with red pepper, garlic and oil. Toss to coat. Marinate in refrigerator 1-2 hours. Add the tomatoes, basil and salt just before serving. Toss lightly to blend. Serves 6.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
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