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MOZZARELLA, TOMATO, AND BASIL PESTO SALAD

INGREDIENTS:
4 large ripe beefsteak tomatoes, each cut into 4 to 6 slices
8 ounces fresh mozzarella cheese (preferably buffalo milk mozzarella)
Italian Fontina or bel paese, cut into same number of slices as tomatoes
1/2 cup Basil Pesto
1/4 to 1/2 cup Herb-Infused Olive Oil
Salt and freshly ground pepper

DIRECTIONS: Divide tomatoes and cheese into 4 equal portions. Arrange 1 slice of cheese over each tomato slice. Spread thin layer of pesto over cheese. Continue layering in same order for each portion, ending with pesto.

Arrange in circle on platter, overlapping slightly. Serve at room temperature. Pass olive oil, salt, and pepper separately.

4 SERVINGS

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