| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salad |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Extra virgin olive oil |
| 2 |
|
Cloves garlic; pressed |
| 1/2 |
ts |
Crushed red pepper flakes; or more to taste |
| 8 |
oz |
Fresh Mozzarella cheese; quartered |
| 1 |
ct |
Cherry tomatoes; rinsed, stemmed (halved if large) |
| 2 |
tb |
Torn fresh basil leaves |
|
|
Salt to taste |
INSTRUCTIONS
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, http://www.erols.com/hosey.
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”