3 large ripe TOMATOES,
cut into half-inch-thick slices
8 oz MOZZARELLA CHEESE,
cut into qtr-inch-thick slices
12 fresh BASIL LEAVES
1 1/2 tbsp OLIVE OIL
1 1/2 tbsp LEMON JUICE
1/4 tsp SALT (optional)
1/4 tsp GROUND PEPPER
| Arrange tomatoes, cheese, and basil
alternately on a large serving plate,
overlapping edges.
Combine
olive oil
and lemon juice;
brush over top.
Sprinkle with salt and pepper;
cover and refrigerate.
Garnish, if desired,
with fresh basil sprig.
YIELD: 4-6 servings. |
