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This makes a lovely addition to any antipasto platter .

  • 1/2 lb Mozzerella balls
  • 4-5 sun-dried tomatoes , chopped
  • 1 large garlic clove , crushed
  • 6 basil leaves , chopped
  • Red crushed pepper flakes
  • salt & pepper
  • Extra Virgin olive oil

Put mozzerella in a bowl, crush the garlic in a garlic press, sprinkle with some salt, pepper and red pepper flakes. Add the basil and pour in enough olive oil to coat, Cover and refrigerate for at least 4 hours .


  
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