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Categories:
Mozzarella cheese extra-virgin olive oil Italian parsley basil mint leaves oregano thyme anchovy ground black pepper red pepper T capers
Viewed: 47 - Published at: 6 years agoIngredients
- 16 oz fresh mozzarella cheese
- 1/4 cup extra virgin olive oil
- 3 sprigs fresh Italian parsley
- 1/2 C loosely packed Basil leaves
- 3 or 4 fresh mint leaves
- 5 or 6 fresh oregano leaves
- Leaves from 1 sprig of fresh thyme
- 1 T parmesan
- 2-3 anchovy fillets, drained
- ground black pepper
- red pepper flakes
- 2 T capers, drained
Method
- 1. Cut the mozzarella into 12 slices. Place in a serving dish, slightly overlapping the edges.
- 2. Place all remaining ingredients except the capers in a food processer and puree.
- 3. Pour this sauce on the cheese and sprinkle with the capers. Refridgerate, covered, for at least 1 hour or overnight. Serve at room temperature.
