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Recipes of Pamela Sheldon Johns



Mozzarella, Tomato, and Salame Stacks

This is an elegant summer antipasto.
It should be assembled at the last minute

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


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