|
|
Recipes of Pamela Sheldon Johns
|
|
|
Mozzarella, Tomato, and Salame Stacks
|
8 ounces fresh mozzarella cheese (2-inch-diameter balls or a braid)
8 slices salame
1 cup shredded red-leaf lettuce
8 cherry tomatoes
8 small basil leaves
Extra-virgin olive oil for drizzling
Salt and freshly ground black pepper to taste
|
Slice the mozzarella into 8 slices, each 1/2 inch thick. Place the cheese on a
paper towel to drain for 10 minutes. Put a mozzarella slice on top of each slice
of salame.
Place one-fourth of the lettuce on each plate. Top with 2 mozzarella-salame stacks. Split the cherry tomatoes, not quite cutting all the way through. Stick the basil leaf in the slit and place 1 tomato on top of each stack. Drizzle with olive oil, season with salt and pepper, and serve at once.
Serves 4 |
Picture by Joyce Dudkerk-Pool
|
|
|
|
|
|
|
|
|
|
|
|
|
|