Fresh Mozzarella, Cherry Tomatoes and Fresh Basil
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner

3 cup         cherry  tomatoes, halved
12 oz         fresh mozzarella, Bocconcini
1/2 cup      kalamata olives
1/4 t            freshly ground black pepper
4 T              extra-virgin olive oil
6                 fresh basil leave, garnish
Yield:     6

1.   Arrange the tomato and halved Bocconcini mozzarella on an individual
salad plates,

2.   Sprinkle with the salt and pepper.

3.   Drizzle with the extra virgin olive oil. Place a few kalamata olives on each
serving plate.

4.   Garnish with the basil: Cut it into very thin slices or tear into bits and
sprinkle on top, place a leave of fresh basil on side of the serving plate, as
shown, serve immediately.
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