Yield: 6 Servings
|¼ cup||Extra virgin olive oil|
|2 \N||Cloves garlic; pressed|
|½ teaspoon||Crushed red pepper flakes; or more to taste|
|8 ounces||Fresh Mozzarella cheese; quartered|
|1 carton||Cherry tomatoes; rinsed, stemmed (halved if large)|
|2 tablespoons||Torn fresh basil leaves|
|\N \N||Salt to taste|
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.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .