Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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.
NEWSPAPER ARTICLE
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, .