Mozzarella and Tomatoes with Basil and Oil Recipe

Crinella Family Cookbook

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	6 large, ripe tomatoes 1 pound, fresh mozzarella cheese 1 cup, fresh basil leaves, coarsely shredded 1/2 cup, olive oil 1 teaspoon, garlic salt Sprinkle with coarse ground pepper
	Wash and dry tomatoes. Cut into slices approximately 1/8" thick. On a large platter, alternate mozzarella cheese and tomato slices, slightly overlapping. Sprinkle a row of basil leaves between cheese and tomatoes. Drizzle with olive oil, sprinkle with garlic salt, and grind fresh pepper over platter. Serves 8 to 12 as antipasto. *Enjoy with our 2009 Sauvignon Blanc.*