| Ingredients:
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2/3 C Bocelli Extra Virgin Olive Oil - Roman
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½ tsp Natural Pak Red Pepper Flakes
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48 pieces Ciliegine Cheese (Fresh Mozzarella)
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TT Kosher Salt
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½ C Bocelli Yellow Sun-dried Tomato Halves, cut into thick strips
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¼ C San Marco Julienne Sun-dried tomatoes
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3 T Bocelli White Balsamic Vinegar - 12 year age
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¼ C Ripe olives, pitted, drained, rinsed, halved
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1 T MarketSource Flat Leaf Parsley, rough chopped
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TT Fresh Ground Pepper
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Instructions:
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Combine oil and red pepper flakes, let sit for 2 hours or more.
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Toss all the sun-dried tomatoes and olives with the vinegar.
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Add ciliegine and toss again.
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Strain the red pepper flakes from the oil.
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Scatter the cheese, tomatoes and olive on lettuce lined platter.
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Pour enough oil over platter to lightly coat contents.
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Garnish by sprinkling with parsley and black pepper.
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Yield: 4 luncheon portions OR 6 dinner portions |