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2 pounds vine ripened tomatoes, sliced 1/4 inch thick
4 balls of Garofalo Mozzarella Cheese, sliced 1/4 inch thick
1/4 cup fresh basil leaves
4 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Arrange tomato and mozzarella slices on a serving platter, alternation and slightly overlapping the slices. Place a basil lead on top of each slice of mozzarella cheese. Drizzle with extra virgin olive oil. Season with salt and pepper.
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