INGREDIENTS
8-10 Roma tomatoes
Fresh basil leaves
8 ounces mozzarella cheese
Olive oil
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DIRECTIONS
A variation of the Salad named for Capri Italy. For a buffet table these will be a nice accompaniment to deviled eggs.
Cut cheese in rectangles, approximately ½ wide by 1 ½ inches long. Place in bowl or jar and cover with olive oil and allow to sit at room temperature for half an hour, or while the tomatoes are prepared. (Alternately cheese can be shredded and a small amount of oil added during assembly.)
Cut tomatoes length wise and using a melon scoop or spoon gently remove seeds. Allow to drain upside down on paper towel for at least 10 minutes.
Basil leaves can be cut to fit tomato half "well" or slivered into ribbons.
Assemble: place basil leaf or small pile of slivered leaves in tomato half. Top with cheese, which has been drained slightly of the oil. (To use the shredded cheese instead, place on top of the basil and top with a few drops of olive oil.
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